The combination effect of adding rosemary extract and oregano essential oil on ground chicken meat quality

Preservative effect of oregano essential oil (OE) and rosemary extract (RE) on ground chicken meat stored at different refrigeration time had been evaluated. Six treatments were prepared: T1) Control (No additives); T2) Combination (CM1) 100 ppm OE 300 RE; T3) CM2: + 350 T4) CM3: 150 T5) CM4: T6) 14 butylated hydroxyanisole (BHA). Meat patties individually packaged in oxygen-permeable bags 4 °C, analyzed for lipid protein oxidation, CIE color values 0, 4, 7 days. Individual cooked thigh meats used to evaluate sensory attributes. All additives showed significant (P < 0.05) antioxidant delaying oxidation after day comparing the control treatment samples. However, highest among all was by CM4. The CM4 stabilizing raw color, preventing discoloration. In addition, it (CM4) overall acceptability scores regarding evaluation. Based current results, both RE a potential activity; however, this could be stronger if together.