Effect of Origanum syriacum L. Essential Oil on the Storage Stability of Cooked Chicken Meat
Abstract
The effects of the addition of Origanum syriacum L. essential oil (OE) on the lipid and protein oxidation, and sensory attributes of cooked chicken meat were compared with those of synthetic commercial meat preservatives. Ground deboned and skinless chicken breast and thigh meat were distributed according to six treatments: (T1) control (no addition of meat preservative); or the addition of (T2) 100 ppm OE; (T3) 150 ppm OE; (T4) 300 ppm...
Paper Details
Title
Effect of Origanum syriacum L. Essential Oil on the Storage Stability of Cooked Chicken Meat
Published Date
Jan 1, 2019
Volume
21
Issue
1
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