Effect of olive leaves on the quality of chicken meat during frozen storage

Marangoni C., . and Cichoski A.J., . and Barin J.S., . Effect of olive leaves on the quality of chicken meat during frozen storage. pp. 164-172. ISSN ISSN(Online):22317546

It was held supplementation of olive leaves (OL) in the diet of Cobbs broiler of the 5 and 10 g of leaves per kg of feed and subsequently evaluated the physico-chemical and sensory characteristics of the meat of the thighs and drumsticks for 120 days under frozen storage at -18C. The use of 5 g of OL reduced the TBARs value peroxide value and carbonyl protein. The meat of chicken that had received OL largest CRA values and lower losses by exudation during storage. The thighs and drumsticks of treatments with OL developed fewer taste and odor of rancid and stood juicier and less acidic than the treatment he received traditional diet. These results suggest the use of OL on chicken diet in order to improve the oxidative stability chemical physical and sensory frozen meat stored.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/24%20(01)%202017/(21).p...

Abstract

It was held supplementation of olive leaves (OL) in the diet of Cobbs broiler of the 5 and 10 g of leaves per kg of feed and subsequently evaluated the physico-chemical and sensory characteristics of the meat of the thighs and drumsticks for 120 days under frozen storage at -18C. The use of 5 g of OL reduced the TBARs value peroxide value and carbonyl protein. The meat of chicken that had received OL largest CRA values and lower losses by exudation during storage. The thighs and drumsticks of treatments with OL developed fewer taste and odor of rancid and stood juicier and less acidic than the treatment he received traditional diet. These results suggest the use of OL on chicken diet in order to improve the oxidative stability chemical physical and sensory frozen meat stored.

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Item Type:	Article
AGROVOC Term:	Olives
AGROVOC Term:	Leaves
AGROVOC Term:	Chicken meat
AGROVOC Term:	Frozen meat
AGROVOC Term:	Frozen storage
AGROVOC Term:	Temperature
AGROVOC Term:	Oxidative stability
AGROVOC Term:	Chemical properties
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:28
URI:	http://webagris.upm.edu.my/id/eprint/23274

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