Effect of Gelugur acid extract (Garcinia atroviridis) on the physical quality of culled chicken meat at different shelf life

Abstract This study aims to find out the interaction between percentage of Garcinia atroviridis extract and shelf life physical quality culled chicken meats. used a complete randomized design factorial patterns. The first factor is concentration extracts (P0:0%, P1:3%, P2:6% P3:9%). second at (T1:24 hours T2:48 hours). data was analysed using nova if there noticeable difference will be continued Duncan tests. results showed that an (P<0.01) increase P1, P2, P3 in T1 T2 against pH, cooking loss, meat moisture content. However, no (P >0.05) drip loss meat. higher lead decreased pH value, lower still normal range. use 3% recommended improve 24 48 hours.