Journal of Food: Microbiology, Safety & Hygiene
Open Access
ISSN: 2476-2059
ISSN: 2476-2059
Department of Meat Science and Technology, University of Veterinary and Animal Sciences, Lahore 54000, Pakistan
Research Article
Effect of Rosemary Extract as an Antimicrobial and Antioxidant Agent on Chicken Breast Fillets
Author(s): Haider Ali*, Kashif Nauman, Bilal Asghar, Muhammad Ali Haider and Maryam Qasmi
With the increase in awareness among meat consumers regarding the healthiness of products, the meat safety issue has come to the spotlight in recent years. Although the processor tried their best to market healthier and safer products to the consumers and that is the reason normally fresh chicken meat is marketed under refrigerated temperature. The research was conducted with the perspective of increasing the shelf life of chicken meat at refrigerating temperature and enhancing the attributes of preservation. However, the application of rosemary on chicken breast fillet proved to be an addition in the flavor of chicken meat which varies as per the sensory attributes of consumers. The microbial growth and lipid oxidation can be retarded by using antimicrobial and antioxidant agents in chicken and its products which can lead to maintaining the overall meat quality by enhancing shelf lif.. View More»