EC Nutrition

Poultry meat is usually marketed at refrigerated temperatures (1 to 4°C). Acceptability, quality and safety of refrigerated poultry meat is the main concern for consumers and retailers. Poultry meat is contaminated from different sources as during slaughtering, during different manufacturing processes and during storage causing undesirable changes, microbial growth, spoilage and economic losses. Thus, the present study aimed to assess the effects of plant extracts (1.0% laurel, 1.0% moringa and 1.0% olive leaf extract) on acceptability of raw Poultry breast meat stored at 1 to 4°C for 16.0 days. The data revealed that samples treated with 1.0% laurel, 1.0% moringa and 1.0% olive extracts maintained the acceptability until 16^th, 14^th, 12^th days of chilling at 1 to 4°C, respectively. Compared to untreated one which got spoiled by 6^th day of chilling at 1 to 4°C. Samples treated with plant extracts revealed significant decrease in their keeping quality tests and marked decrease in bacterial examination (Total bacterial, total coliform, total Staphylococci) revealed that plant extracts have good antioxidant and antibacterial effects. Best effect was obtained in samples treated with 1.0% laurel extract followed by samples treated with 1.0% Moringa and those treated with 1.0% olive leaf extract.

 Keywords: Acceptability; Olive Leaf Extract; Poultry Meat; Laurel; Moringa

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