Assessment of The Effects of Selected Plant Extracts on Quality Indices and Shelf Life of Raw Chilled Chicken Meat

Chicken meat (Cornish Cross breed) is usually marketed at refrigerated temperature (1–4 ?C). Quality and safety of chicken the main concern for consumers retailers. exposed to contamination from many sources during slaughtering different manufacturing processes causing undesirable changes lead microbial growth that results in spoilage economic losses. Thus, current study aimed assess effects three plant extracts (1% Laurel, 1% Moring Olive leaf extract) on sensory attributes, chemical bacteriological quality raw breast stored 4 ± 1 ?C 16 days. Results revealed samples treated with laurel, Moringa maintained overall acceptability until 16th, 14th, 12thdays cold storage, respectively. compared control one which got spoiled after 6th day storage. Samples showed significant decrease their analysis (pH, TVN TBA) marked bacterial counts (aerobic plate, total coliform, Staphylococci counts) indicating have potent antioxidant antibacterial effects. Best were obtained laurel extract followed by finally those olive extract.