Effects of Olive Leaf Extracts as Natural Preservative on Retailed Poultry Meat Quality

Poultry meat is commonly marketed at refrigerated temperatures (2–5 °C). The major concern for retailers and consumers is the quality and safety of refrigerated poultry meat. During the chilling period, poultry meat undergoes too many undesirable changes due to microbial growth that leads to spoilag...

Full description

Saved in:
Bibliographic Details
Published inFoods Vol. 9; no. 8; p. 1017
Main Authors Saleh, Ebeed, Morshdy, Alaa Eldin, El-Manakhly, Eman, Al-Rashed, Sarah, F. Hetta, Helal, Jeandet, Philippe, Yahia, Ramadan, El-Saber Batiha, Gaber, Ali, Eman
Format Journal Article
LanguageEnglish
Published Basel MDPI AG 01.08.2020
MDPI
Subjects
Antioxidants
Calibration
Economic impact
Equipment and supplies
financial economics
Food preservatives
Food safety
Food science
Free radicals
Leaves
Life Sciences
Materia medica, Vegetable
Meat
Meat quality
microbial growth
microbial quality
microbiological quality
Microorganisms
natural preservative
Olive
olive leaf extract
olives
Phytochemicals
Plant extracts
Poultry
Poultry industry
poultry meat
Preservatives
Quality management
Refrigeration
Sensory properties
Shelf life
Solvents
Spoilage
Statistical analysis
temperature
Vitamin E
Egypt
India
Online AccessGet full text

Cover

Abstract Poultry meat is commonly marketed at refrigerated temperatures (2–5 °C). The major concern for retailers and consumers is the quality and safety of refrigerated poultry meat. During the chilling period, poultry meat undergoes too many undesirable changes due to microbial growth that leads to spoilage and economic loss. Therefore, this study was conducted to assess the effects of olive leaf extracts (OLE) used at three concentrations (0.25, 0.5, and 1%) on the sensory attributes, as well as the chemical and microbiological quality of raw poultry meat stored at 4 ± 1 °C for 15 days. The results revealed that the OLE addition reduced microbial growth successfully, and maintained the chemical quality and sensory attributes of poultry meat. Moreover, OLE extended the shelf-life of the poultry meat that held under proper refrigeration conditions up to 15 days compared to the control group, that was completely spoiled by the sixth day of storage. This study concludes that OLE could be used both as a natural antioxidant and an antimicrobial preservative for chilled poultry meat held at refrigerated temperature.
AbstractList Poultry meat is commonly marketed at refrigerated temperatures (2-5 °C). The major concern for retailers and consumers is the quality and safety of refrigerated poultry meat. During the chilling period, poultry meat undergoes too many undesirable changes due to microbial growth that leads to spoilage and economic loss. Therefore, this study was conducted to assess the effects of olive leaf extracts (OLE) used at three concentrations (0.25, 0.5, and 1%) on the sensory attributes, as well as the chemical and microbiological quality of raw poultry meat stored at 4 ± 1 °C for 15 days. The results revealed that the OLE addition reduced microbial growth successfully, and maintained the chemical quality and sensory attributes of poultry meat. Moreover, OLE extended the shelf-life of the poultry meat that held under proper refrigeration conditions up to 15 days compared to the control group, that was completely spoiled by the sixth day of storage. This study concludes that OLE could be used both as a natural antioxidant and an antimicrobial preservative for chilled poultry meat held at refrigerated temperature.Poultry meat is commonly marketed at refrigerated temperatures (2-5 °C). The major concern for retailers and consumers is the quality and safety of refrigerated poultry meat. During the chilling period, poultry meat undergoes too many undesirable changes due to microbial growth that leads to spoilage and economic loss. Therefore, this study was conducted to assess the effects of olive leaf extracts (OLE) used at three concentrations (0.25, 0.5, and 1%) on the sensory attributes, as well as the chemical and microbiological quality of raw poultry meat stored at 4 ± 1 °C for 15 days. The results revealed that the OLE addition reduced microbial growth successfully, and maintained the chemical quality and sensory attributes of poultry meat. Moreover, OLE extended the shelf-life of the poultry meat that held under proper refrigeration conditions up to 15 days compared to the control group, that was completely spoiled by the sixth day of storage. This study concludes that OLE could be used both as a natural antioxidant and an antimicrobial preservative for chilled poultry meat held at refrigerated temperature.
Poultry meat is commonly marketed at refrigerated temperatures (2–5 °C). The major concern for retailers and consumers is the quality and safety of refrigerated poultry meat. During the chilling period, poultry meat undergoes too many undesirable changes due to microbial growth that leads to spoilage and economic loss. Therefore, this study was conducted to assess the effects of olive leaf extracts (OLE) used at three concentrations (0.25, 0.5, and 1%) on the sensory attributes, as well as the chemical and microbiological quality of raw poultry meat stored at 4 ± 1 °C for 15 days. The results revealed that the OLE addition reduced microbial growth successfully, and maintained the chemical quality and sensory attributes of poultry meat. Moreover, OLE extended the shelf-life of the poultry meat that held under proper refrigeration conditions up to 15 days compared to the control group, that was completely spoiled by the sixth day of storage. This study concludes that OLE could be used both as a natural antioxidant and an antimicrobial preservative for chilled poultry meat held at refrigerated temperature.
Poultry meat is commonly marketed at refrigerated temperatures (2-5 [degrees]C). The major concern for retailers and consumers is the quality and safety of refrigerated poultry meat. During the chilling period, poultry meat undergoes too many undesirable changes due to microbial growth that leads to spoilage and economic loss. Therefore, this study was conducted to assess the effects of olive leaf extracts (OLE) used at three concentrations (0.25, 0.5, and 1%) on the sensory attributes, as well as the chemical and microbiological quality of raw poultry meat stored at 4 [+ or -] 1 [degrees]C for 15 days. The results revealed that the OLE addition reduced microbial growth successfully, and maintained the chemical quality and sensory attributes of poultry meat. Moreover, OLE extended the shelf-life of the poultry meat that held under proper refrigeration conditions up to 15 days compared to the control group, that was completely spoiled by the sixth day of storage. This study concludes that OLE could be used both as a natural antioxidant and an antimicrobial preservative for chilled poultry meat held at refrigerated temperature.
Audience Academic
Author Morshdy, Alaa Eldin
Al-Rashed, Sarah
F. Hetta, Helal
Ali, Eman
El-Manakhly, Eman
Jeandet, Philippe
El-Saber Batiha, Gaber
Yahia, Ramadan
Saleh, Ebeed
AuthorAffiliation 7 Department of Microbiology and Immunology, Faculty of pharmacy, Deraya University, Minia 61512, Egypt; ramadanfarrag@rocketmail.com
4 Department of Medical Microbiology and Immunology, Faculty of Medicine, Assiut University, Assiut 71515, Egypt; hettahf@ucmail.uc.edu
1 Food Hygiene and Control Department, Faculty of Veterinary Medicine, Damanhour University, Damanhour 22511, El-Beheira, Egypt; eman08574@gmail.com
2 Food Hygiene and Control Department, Faculty of Veterinary Medicine, Zagazig University, Sharkia 44511, Egypt; alaaelmorshdy1952@gmail.com
3 Department of Botany and Microbiology, College of Science, King Saud University, Riyadh 11451, Saudi Arabia; salrashed@ksu.edu.sa
6 Research Unit “Induced Resistance and Plant Bioprotection”, EA 4707, SFR Condorcet FR CNRS 3417, Faculty of Sciences, University of Reims, PO Box 1039, 51687 Reims CEDEX 2, France; philippe.jeandet@univreims.fr
5 Department of Internal Medicine, University of Cincinnati College of Medicine, Cincinnati, OH 45221
AuthorAffiliation_xml – name: 6 Research Unit “Induced Resistance and Plant Bioprotection”, EA 4707, SFR Condorcet FR CNRS 3417, Faculty of Sciences, University of Reims, PO Box 1039, 51687 Reims CEDEX 2, France; philippe.jeandet@univreims.fr
– name: 8 Department of Pharmacology and Therapeutics, Faculty of Veterinary Medicine, Damanhour University, Damanhour 22511, AlBeheira, Egypt
– name: 5 Department of Internal Medicine, University of Cincinnati College of Medicine, Cincinnati, OH 45221, USA
– name: 4 Department of Medical Microbiology and Immunology, Faculty of Medicine, Assiut University, Assiut 71515, Egypt; hettahf@ucmail.uc.edu
– name: 1 Food Hygiene and Control Department, Faculty of Veterinary Medicine, Damanhour University, Damanhour 22511, El-Beheira, Egypt; eman08574@gmail.com
– name: 7 Department of Microbiology and Immunology, Faculty of pharmacy, Deraya University, Minia 61512, Egypt; ramadanfarrag@rocketmail.com
– name: 2 Food Hygiene and Control Department, Faculty of Veterinary Medicine, Zagazig University, Sharkia 44511, Egypt; alaaelmorshdy1952@gmail.com
– name: 3 Department of Botany and Microbiology, College of Science, King Saud University, Riyadh 11451, Saudi Arabia; salrashed@ksu.edu.sa
Author_xml – sequence: 1
  givenname: Ebeed
  surname: Saleh
  fullname: Saleh, Ebeed
– sequence: 2
  givenname: Alaa Eldin
  surname: Morshdy
  fullname: Morshdy, Alaa Eldin
– sequence: 3
  givenname: Eman
  surname: El-Manakhly
  fullname: El-Manakhly, Eman
– sequence: 4
  givenname: Sarah
  surname: Al-Rashed
  fullname: Al-Rashed, Sarah
– sequence: 5
  givenname: Helal
  surname: F. Hetta
  fullname: F. Hetta, Helal
– sequence: 6
  givenname: Philippe
  surname: Jeandet
  fullname: Jeandet, Philippe
– sequence: 7
  givenname: Ramadan
  surname: Yahia
  fullname: Yahia, Ramadan
– sequence: 8
  givenname: Gaber
  orcidid: 0000-0002-7817-425X
  surname: El-Saber Batiha
  fullname: El-Saber Batiha, Gaber
– sequence: 9
  givenname: Eman
  surname: Ali
  fullname: Ali, Eman
BackLink https://hal.science/hal-02955084$$DView record in HAL
BookMark eNqFkt9rFDEQxxep2Fr75h-w4IuCp_m1m82LcJTTFk5bRfExZJPJNUduU5Ps4f33Zr1S2kNwXhImn_mGmfk-r46GMEBVvcToHaUCvbchmCRQhxHmT6oTQhGbdbjpjh7cj6uzlNaohMC0o-RZdUwJbzBp8En1c2Et6JzqYOsr77ZQL0HZevE7RzWlVaq_qDxG5evrCAniVuWJCkP9DbJyHkx9HUaf467-DCrXX0flXd69qJ5a5ROc3Z2n1Y-Pi-_nF7Pl1afL8_lyppsG5VmvgJoWaY0U59iahljOkSAYuCk32xHNVNc2AgihpCddwyympagRfQ_W0tPqcq9rglrL2-g2Ku5kUE7-TYS4kipmpz1IixADRZXGlDFmmOg4MsRwTRgQyk3R-rDXuh37DRgNQxmCfyT6-GVwN3IVtpKztqUMF4E3e4Gbg7KL-VJOOUREabtj24l9ffdZDL9GSFluXNLgvRogjEkS0bWkEQKR_6OMopYXE0zoqwN0HcY4lA0UigjRclrinlqpMhc32DBtexKV85axBqGWiUK93VM6hpQi2PuWMJKT--RD9xWcHODa5WKWMM3K-X8X_QFafNvJ
CitedBy_id crossref_primary_10_1016_j_foostr_2021_100227
crossref_primary_10_3390_microorganisms12061114
crossref_primary_10_1016_j_indcrop_2024_119012
crossref_primary_10_5187_jast_2022_e92
crossref_primary_10_1016_j_ab_2025_115802
crossref_primary_10_1038_s41598_022_23309_3
crossref_primary_10_3390_foods12152955
crossref_primary_10_3390_foods11050665
crossref_primary_10_1016_j_foohum_2025_100539
crossref_primary_10_3390_microorganisms12071303
crossref_primary_10_1016_j_fbio_2024_103801
crossref_primary_10_1111_ijfs_15319
crossref_primary_10_15237_gida_GD21133
crossref_primary_10_3390_molecules26103009
crossref_primary_10_3390_pr12112329
crossref_primary_10_1016_j_ijbiomac_2024_129828
crossref_primary_10_3390_antiox11030496
crossref_primary_10_3390_foods12091926
crossref_primary_10_3390_foods12163128
crossref_primary_10_1016_j_fpsl_2022_101012
crossref_primary_10_1016_j_afres_2021_100034
crossref_primary_10_1016_j_heliyon_2022_e09376
crossref_primary_10_3390_foods9121759
crossref_primary_10_1016_j_foodchem_2021_129218
crossref_primary_10_1111_1541_4337_12861
crossref_primary_10_3390_foods12234340
crossref_primary_10_3390_applbiosci3030026
crossref_primary_10_3390_foods10020300
crossref_primary_10_2147_IDR_S277295
crossref_primary_10_1016_j_jafr_2025_101815
crossref_primary_10_1016_j_lwt_2022_113330
crossref_primary_10_3390_polym16233430
Cites_doi 10.1016/j.foodres.2011.02.021
10.1007/s00217-016-2726-9
10.1186/s12967-014-0219-9
10.3390/foods2010018
10.1046/j.1439-0507.2003.00859.x
10.1016/j.foodchem.2010.11.092
10.1016/j.meatsci.2009.10.020
10.1016/j.biortech.2009.12.052
10.1016/j.tifs.2014.12.009
10.1016/S0278-6915(03)00011-5
10.1016/j.fshw.2015.11.003
10.21608/bvmj.2015.31863
10.1016/j.ijfoodmicro.2007.03.003
10.1016/j.jfoodeng.2013.03.011
10.1016/j.ttbdis.2019.04.016
10.21608/bvmj.2016.31355
10.4321/S0004-05922011000300066
10.21608/bvmj.2018.38375
10.1016/S0308-8146(00)00288-0
10.1016/j.foodcont.2013.09.058
10.1186/s12906-020-2848-2
10.1016/j.lwt.2013.11.009
10.1016/j.foodchem.2008.03.026
10.1016/j.foodchem.2009.11.083
10.1111/jfpp.13789
10.1590/S0036-46652002000600005
10.1002/med.1028
10.1111/j.1750-3841.2008.00979.x
10.1016/j.foodchem.2012.04.038
10.1007/s11270-005-7905-4
10.4103/1995-7645.267586
10.1007/978-1-4419-6488-5
10.1002/jsfa.8164
10.1002/jsfa.1925
10.3390/molecules25040996
ContentType Journal Article
Copyright COPYRIGHT 2020 MDPI AG
2020. This work is licensed under http://creativecommons.org/licenses/by/3.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.
Distributed under a Creative Commons Attribution 4.0 International License
2020 by the authors. 2020
Copyright_xml – notice: COPYRIGHT 2020 MDPI AG
– notice: 2020. This work is licensed under http://creativecommons.org/licenses/by/3.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.
– notice: Distributed under a Creative Commons Attribution 4.0 International License
– notice: 2020 by the authors. 2020
DBID AAYXX
CITATION
3V.
7QR
7T7
7X2
8FD
8FE
8FH
8FK
ABUWG
AFKRA
ATCPS
AZQEC
BENPR
BHPHI
C1K
CCPQU
DWQXO
FR3
HCIFZ
M0K
P64
PHGZM
PHGZT
PIMPY
PKEHL
PQEST
PQQKQ
PQUKI
PRINS
7X8
7S9
L.6
1XC
5PM
DOA
DOI 10.3390/foods9081017
DatabaseName CrossRef
ProQuest Central (Corporate)
Chemoreception Abstracts
Industrial and Applied Microbiology Abstracts (Microbiology A)
Agricultural Science Collection
Technology Research Database
ProQuest SciTech Collection
ProQuest Natural Science Journals
ProQuest Central (Alumni) (purchase pre-March 2016)
ProQuest Central (Alumni)
ProQuest Central UK/Ireland
Agricultural & Environmental Science Collection
ProQuest Central Essentials
ProQuest Central
Natural Science Collection
Environmental Sciences and Pollution Management
ProQuest One Community College
ProQuest Central
Engineering Research Database
SciTech Premium Collection
Agricultural Science Database
Biotechnology and BioEngineering Abstracts
ProQuest Central Premium
ProQuest One Academic
Publicly Available Content Database
ProQuest One Academic Middle East (New)
ProQuest One Academic Eastern Edition (DO NOT USE)
ProQuest One Academic
ProQuest One Academic UKI Edition
ProQuest Central China
MEDLINE - Academic
AGRICOLA
AGRICOLA - Academic
Hyper Article en Ligne (HAL)
PubMed Central (Full Participant titles)
DOAJ Directory of Open Access Journals
DatabaseTitle CrossRef
Agricultural Science Database
Publicly Available Content Database
Technology Research Database
ProQuest One Academic Middle East (New)
ProQuest Central Essentials
ProQuest Central (Alumni Edition)
SciTech Premium Collection
ProQuest One Community College
ProQuest Natural Science Collection
ProQuest Central China
Environmental Sciences and Pollution Management
ProQuest Central
Natural Science Collection
ProQuest Central Korea
Agricultural & Environmental Science Collection
Chemoreception Abstracts
Industrial and Applied Microbiology Abstracts (Microbiology A)
ProQuest Central (New)
ProQuest One Academic Eastern Edition
Agricultural Science Collection
ProQuest SciTech Collection
Biotechnology and BioEngineering Abstracts
ProQuest One Academic UKI Edition
Engineering Research Database
ProQuest One Academic
ProQuest One Academic (New)
ProQuest Central (Alumni)
MEDLINE - Academic
AGRICOLA
AGRICOLA - Academic
DatabaseTitleList MEDLINE - Academic

Agricultural Science Database

CrossRef
AGRICOLA
Database_xml – sequence: 1
  dbid: DOA
  name: DOAJ Directory of Open Access Journals
  url: https://www.doaj.org/
  sourceTypes: Open Website
– sequence: 2
  dbid: BENPR
  name: ProQuest Central
  url: https://www.proquest.com/central
  sourceTypes: Aggregation Database
DeliveryMethod fulltext_linktorsrc
Discipline Diet & Clinical Nutrition
EISSN 2304-8158
ExternalDocumentID oai_doaj_org_article_f004ea3ac13444d49870d2d7c24e237d
PMC7466341
oai_HAL_hal_02955084v1
A644500649
10_3390_foods9081017
GeographicLocations Egypt
India
GeographicLocations_xml – name: Egypt
– name: India
GroupedDBID 53G
5VS
7X2
8FE
8FH
AADQD
AAFWJ
AAHBH
AAYXX
ADBBV
AFKRA
AFPKN
AFZYC
ALMA_UNASSIGNED_HOLDINGS
AOIJS
ATCPS
BCNDV
BENPR
BHPHI
CCPQU
CITATION
GROUPED_DOAJ
HCIFZ
HYE
IAO
KQ8
M0K
M48
MODMG
M~E
OK1
PHGZM
PHGZT
PIMPY
PROAC
RPM
3V.
7QR
7T7
8FD
8FK
ABUWG
AZQEC
C1K
DWQXO
FR3
P64
PKEHL
PQEST
PQQKQ
PQUKI
PRINS
7X8
7S9
L.6
1XC
ADRAZ
IPNFZ
ITC
OZF
RIG
5PM
PUEGO
ID FETCH-LOGICAL-c550t-bae3d60cc0a771fd52f770921e7df77f82c4a8659e2232b2854f13ae359bbeff3
IEDL.DBID M48
ISSN 2304-8158
IngestDate Wed Aug 27 01:24:58 EDT 2025
Thu Aug 21 13:59:43 EDT 2025
Fri May 09 12:11:17 EDT 2025
Fri Jul 11 15:51:32 EDT 2025
Fri Jul 11 01:05:25 EDT 2025
Mon Jun 30 11:15:17 EDT 2025
Tue Jun 17 21:37:18 EDT 2025
Thu Apr 24 22:59:32 EDT 2025
Tue Jul 01 04:28:31 EDT 2025
IsDoiOpenAccess true
IsOpenAccess true
IsPeerReviewed true
IsScholarly true
Issue 8
Language English
License https://creativecommons.org/licenses/by/4.0
Distributed under a Creative Commons Attribution 4.0 International License: http://creativecommons.org/licenses/by/4.0
Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
LinkModel DirectLink
MergedId FETCHMERGED-LOGICAL-c550t-bae3d60cc0a771fd52f770921e7df77f82c4a8659e2232b2854f13ae359bbeff3
Notes ObjectType-Article-1
SourceType-Scholarly Journals-1
ObjectType-Feature-2
content type line 14
content type line 23
PMCID: PMC7466341
ORCID 0000-0002-7817-425X
0000-0003-3023-4871
OpenAccessLink http://journals.scholarsportal.info/openUrl.xqy?doi=10.3390/foods9081017
PMID 32751251
PQID 2429967333
PQPubID 2032399
ParticipantIDs doaj_primary_oai_doaj_org_article_f004ea3ac13444d49870d2d7c24e237d
pubmedcentral_primary_oai_pubmedcentral_nih_gov_7466341
hal_primary_oai_HAL_hal_02955084v1
proquest_miscellaneous_2986259902
proquest_miscellaneous_2430670812
proquest_journals_2429967333
gale_infotracmisc_A644500649
crossref_primary_10_3390_foods9081017
crossref_citationtrail_10_3390_foods9081017
ProviderPackageCode CITATION
AAYXX
PublicationCentury 2000
PublicationDate 2020-08-01
PublicationDateYYYYMMDD 2020-08-01
PublicationDate_xml – month: 08
  year: 2020
  text: 2020-08-01
  day: 01
PublicationDecade 2020
PublicationPlace Basel
PublicationPlace_xml – name: Basel
PublicationTitle Foods
PublicationYear 2020
Publisher MDPI AG
MDPI
Publisher_xml – name: MDPI AG
– name: MDPI
References Taghvaei (ref_6) 2014; 56
Lee (ref_10) 2010; 101
Hassan (ref_34) 2003; 14
Saadony (ref_42) 2019; 27
AM (ref_32) 2015; 28
Saad (ref_24) 2018; 35
Beshbishy (ref_8) 2019; 12
Azevedo (ref_26) 2014; 37
Aliabadi (ref_43) 2012; 3
Sivarajan (ref_19) 2013; 117
Visioli (ref_11) 2002; 22
ref_16
Capote (ref_18) 2010; 1
ref_38
Shan (ref_39) 2007; 117
ref_15
Elewa (ref_3) 2019; 47
Hayes (ref_14) 2010; 84
Batiha (ref_17) 2019; 10
Botsoglou (ref_36) 2010; 121
Zhang (ref_22) 2016; 5
Rahmanian (ref_7) 2015; 42
Ruiz (ref_31) 2008; 110
(ref_47) 2017; 243
Marangoni (ref_13) 2017; 24
Cardoso (ref_41) 2005; 85
Siddiqui (ref_5) 2011; 44
Bulotta (ref_9) 2014; 12
ref_20
Shalaby (ref_30) 2018; 42
ref_40
Lafka (ref_46) 2013; 2
ref_1
Hayes (ref_12) 2011; 126
Hassanien (ref_23) 2016; 30
Gelli (ref_28) 2002; 44
McDonald (ref_35) 2001; 73
Alina (ref_33) 2007; 8
Owen (ref_44) 2003; 41
Kassem (ref_21) 2011; 60
ref_27
Tallon (ref_25) 2005; 166
Riovanto (ref_2) 2012; 134
Sasse (ref_29) 2009; 74
Aouidi (ref_37) 2017; 97
Markin (ref_45) 2003; 46
Hamed (ref_4) 2015; 93
References_xml – volume: 44
  start-page: 1866
  year: 2011
  ident: ref_5
  article-title: Agro-industrial potential of exotic fruit byproducts as a source of food additives
  publication-title: Food Res. Int.
  doi: 10.1016/j.foodres.2011.02.021
– volume: 1
  start-page: 259
  year: 2010
  ident: ref_18
  article-title: Extraction of oleuropein and related phenols from olive leaves and branches
  publication-title: Olives and Olive Oil in Health and Disease Prevention
– volume: 243
  start-page: 89
  year: 2017
  ident: ref_47
  article-title: A review: Benefit and bioactive properties of olive (Olea europaea L.) leaves
  publication-title: Eur. Food Res. Technol.
  doi: 10.1007/s00217-016-2726-9
– volume: 93
  start-page: 385
  year: 2015
  ident: ref_4
  article-title: Bacteriological hazard associated with meat and meat products
  publication-title: Egypt. J. Agric. Res.
– volume: 12
  start-page: 219
  year: 2014
  ident: ref_9
  article-title: Beneficial effects of the olive oil phenolic components oleuropein and hydroxytyrosol: Focus on protection against cardiovascular and metabolic diseases
  publication-title: J. Transl. Med.
  doi: 10.1186/s12967-014-0219-9
– volume: 2
  start-page: 18
  year: 2013
  ident: ref_46
  article-title: Phenolic extracts from wild olive leaves and their potential as edible oils antioxidants
  publication-title: Foods
  doi: 10.3390/foods2010018
– volume: 27
  start-page: 185
  year: 2019
  ident: ref_42
  article-title: Biochemical thereby of microorganisms contaminated production line for some product foods using Olea europaea leaves extract
  publication-title: Arab Univ. J. Agric. Sci.
– volume: 46
  start-page: 132
  year: 2003
  ident: ref_45
  article-title: In vitro antimicrobial activity of olive leaves. Antimikrobielle Wirksamkeit von Olivenblättern in vitro
  publication-title: Mycoses
  doi: 10.1046/j.1439-0507.2003.00859.x
– volume: 126
  start-page: 948
  year: 2011
  ident: ref_12
  article-title: Phenolic composition and in vitro antioxidant capacity of four commercial phytochemical products: Olive leaf extract (Olea europaea L.), lutein, sesamol and ellagic acid
  publication-title: Food Chem.
  doi: 10.1016/j.foodchem.2010.11.092
– volume: 84
  start-page: 613
  year: 2010
  ident: ref_14
  article-title: Effect of lutein, sesamol, ellagic acid and olive leaf extract on the quality and shelf-life stability of packaged raw minced beef patties
  publication-title: Meat Sci.
  doi: 10.1016/j.meatsci.2009.10.020
– volume: 101
  start-page: 3751
  year: 2010
  ident: ref_10
  article-title: Antioxidant and antimicrobial activities of individual and combined phenolics in Olea europaea leaf extract
  publication-title: Bioresour. Technol.
  doi: 10.1016/j.biortech.2009.12.052
– volume: 42
  start-page: 150
  year: 2015
  ident: ref_7
  article-title: Bioactive profile, dehydration, extraction and application of the bioactive components of olive leaves
  publication-title: Trends Food Sci. Technol.
  doi: 10.1016/j.tifs.2014.12.009
– volume: 14
  start-page: 54
  year: 2003
  ident: ref_34
  article-title: Chemical indicies of incipient deterioration in chicken cut-up products
  publication-title: Benha-VMJ
– ident: ref_40
– volume: 8
  start-page: 71
  year: 2007
  ident: ref_33
  article-title: Determination of total protein in some meat products
  publication-title: An. Stiintifice Univ. Alexandru Ioan Cuza Sect. Genet. Biol. Mol.
– volume: 41
  start-page: 703
  year: 2003
  ident: ref_44
  article-title: Isolation, structure elucidation and antioxidant potential of the major phenolic and flavonoid compounds in brined olive drupes
  publication-title: Food Chem. Toxicol.
  doi: 10.1016/S0278-6915(03)00011-5
– volume: 5
  start-page: 39
  year: 2016
  ident: ref_22
  article-title: Effects of antimicrobial and antioxidant activities of spice extracts on raw chicken meat quality
  publication-title: Food Sci. Hum. Wellness
  doi: 10.1016/j.fshw.2015.11.003
– volume: 24
  start-page: 164
  year: 2017
  ident: ref_13
  article-title: Effect of olive leaves on the quality of chicken meat during frozen storage
  publication-title: Int. Food Res. J.
– volume: 28
  start-page: 52
  year: 2015
  ident: ref_32
  article-title: Bacterial status of fresh marketed chicken meat cuts-up
  publication-title: Benha Vet. Med. J.
  doi: 10.21608/bvmj.2015.31863
– volume: 117
  start-page: 112
  year: 2007
  ident: ref_39
  article-title: The in vitro antibacterial activity of dietary spice and medicinal herb extracts
  publication-title: Int. J. Food Microbiol.
  doi: 10.1016/j.ijfoodmicro.2007.03.003
– volume: 3
  start-page: 4189
  year: 2012
  ident: ref_43
  article-title: Antimicrobial activity of olive leaf aqueous extract
  publication-title: Ann. Biol. Res.
– ident: ref_1
– volume: 117
  start-page: 326
  year: 2013
  ident: ref_19
  article-title: Kinetic modeling of spice extraction from S. aromaticum and C. cassia
  publication-title: J. Food Eng.
  doi: 10.1016/j.jfoodeng.2013.03.011
– volume: 10
  start-page: 949
  year: 2019
  ident: ref_17
  article-title: Inhibitory effects of Syzygium aromaticum and Camellia sinensis methanolic extracts on the growth of Babesia and Theileria parasites
  publication-title: Ticks Tick Borne Dis.
  doi: 10.1016/j.ttbdis.2019.04.016
– volume: 30
  start-page: 109
  year: 2016
  ident: ref_23
  article-title: Bacterial and chemical quality of frozen chicken meat received at governmental hospital modern
  publication-title: Benha Vet. Med. J.
  doi: 10.21608/bvmj.2016.31355
– volume: 60
  start-page: 787
  year: 2011
  ident: ref_21
  article-title: Improving the quality of beef burger by adding thyme essential oil and jojoba oil
  publication-title: Arch. Zootec.
  doi: 10.4321/S0004-05922011000300066
– volume: 35
  start-page: 228
  year: 2018
  ident: ref_24
  article-title: Food poisoning bacteria in meat-based sandwiches
  publication-title: Benha Vet. Med. J.
  doi: 10.21608/bvmj.2018.38375
– volume: 73
  start-page: 73
  year: 2001
  ident: ref_35
  article-title: Phenolic content and antioxidant activity of olive extracts
  publication-title: Food Chem.
  doi: 10.1016/S0308-8146(00)00288-0
– ident: ref_27
– volume: 47
  start-page: 27
  year: 2019
  ident: ref_3
  article-title: Microbiological Evaluation of some fast food sandwiches in Fayoum
  publication-title: Egypt. J. Food Sci.
– volume: 37
  start-page: 272
  year: 2014
  ident: ref_26
  article-title: Food safety in the domestic environment
  publication-title: Food Control
  doi: 10.1016/j.foodcont.2013.09.058
– ident: ref_15
  doi: 10.1186/s12906-020-2848-2
– volume: 56
  start-page: 124
  year: 2014
  ident: ref_6
  article-title: The effect of natural antioxidants extracted from plant and animal resources on the oxidative stability of soybean oil
  publication-title: LWT Food Sci. Technol.
  doi: 10.1016/j.lwt.2013.11.009
– volume: 110
  start-page: 1025
  year: 2008
  ident: ref_31
  article-title: Comparison of different methods for total lipid quantification in meat and meat products
  publication-title: Food Chem.
  doi: 10.1016/j.foodchem.2008.03.026
– volume: 121
  start-page: 17
  year: 2010
  ident: ref_36
  article-title: Effect of dietary olive leaves and/or α-tocopheryl acetate supplementation on microbial growth and lipid oxidation of turkey breast fillets during refrigerated storage
  publication-title: Food Chem.
  doi: 10.1016/j.foodchem.2009.11.083
– volume: 42
  start-page: e13789
  year: 2018
  ident: ref_30
  article-title: Improving quality and shelf-life of minced beef using irradiated olive leaf extract
  publication-title: J. Food Process. Preserv.
  doi: 10.1111/jfpp.13789
– volume: 44
  start-page: 321
  year: 2002
  ident: ref_28
  article-title: Botulism: A laboratory investigation on biological and food samples from cases and outbreaks in Brazil (1982–2001)
  publication-title: Rev. Inst. Med. Trop. São Paulo
  doi: 10.1590/S0036-46652002000600005
– volume: 22
  start-page: 65
  year: 2002
  ident: ref_11
  article-title: Antioxidant and other biological activities of phenols from olives and olive oil
  publication-title: Med. Res. Rev.
  doi: 10.1002/med.1028
– volume: 74
  start-page: S30
  year: 2009
  ident: ref_29
  article-title: Effect of natural and synthetic antioxidants on the oxidative stability of cooked, frozen pork patties
  publication-title: J. Food Sci.
  doi: 10.1111/j.1750-3841.2008.00979.x
– ident: ref_38
– volume: 134
  start-page: 2459
  year: 2012
  ident: ref_2
  article-title: Use of near infrared transmittance spectroscopy to predict fatty acid composition of chicken meat
  publication-title: Food Chem.
  doi: 10.1016/j.foodchem.2012.04.038
– volume: 166
  start-page: 139
  year: 2005
  ident: ref_25
  article-title: Microbial indicators of faecal contamination in water: A current perspective
  publication-title: Water Air Soil Pollut.
  doi: 10.1007/s11270-005-7905-4
– volume: 12
  start-page: 425
  year: 2019
  ident: ref_8
  article-title: Inhibitory effects of methanolic Olea europaea and acetonic Acacia laeta on growth of Babesia and Theileria
  publication-title: Asian Pac. J. Trop. Med.
  doi: 10.4103/1995-7645.267586
– ident: ref_20
  doi: 10.1007/978-1-4419-6488-5
– volume: 97
  start-page: 3195
  year: 2017
  ident: ref_37
  article-title: Valorization of functional properties of extract and powder of olive leaves in raw and cooked minced beef meat
  publication-title: J. Sci. Food Agric.
  doi: 10.1002/jsfa.8164
– volume: 85
  start-page: 21
  year: 2005
  ident: ref_41
  article-title: Characterisation of phenolic extracts from olive pulp and olive pomace by electrospray mass spectrometry
  publication-title: J. Sci. Food Agric.
  doi: 10.1002/jsfa.1925
– ident: ref_16
  doi: 10.3390/molecules25040996
SSID ssj0000913832
Score 2.32714
Snippet Poultry meat is commonly marketed at refrigerated temperatures (2–5 °C). The major concern for retailers and consumers is the quality and safety of...
Poultry meat is commonly marketed at refrigerated temperatures (2-5 [degrees]C). The major concern for retailers and consumers is the quality and safety of...
Poultry meat is commonly marketed at refrigerated temperatures (2-5 °C). The major concern for retailers and consumers is the quality and safety of...
SourceID doaj
pubmedcentral
hal
proquest
gale
crossref
SourceType Open Website
Open Access Repository
Aggregation Database
Enrichment Source
Index Database
StartPage 1017
SubjectTerms Antioxidants
Calibration
Economic impact
Equipment and supplies
financial economics
Food preservatives
Food safety
Food science
Free radicals
Leaves
Life Sciences
Materia medica, Vegetable
Meat
Meat quality
microbial growth
microbial quality
microbiological quality
Microorganisms
natural preservative
Olive
olive leaf extract
olives
Phytochemicals
Plant extracts
Poultry
Poultry industry
poultry meat
Preservatives
Quality management
Refrigeration
Sensory properties
Shelf life
Solvents
Spoilage
Statistical analysis
temperature
Vitamin E
SummonAdditionalLinks – databaseName: DOAJ Directory of Open Access Journals
  dbid: DOA
  link: http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwrV1Lb9RADB5BT1wQ5SECbTUg4IKiZh7JZI4LtFqhdkGIit5Gk3molVYJatKq_fe1k-wqOQAXblHinWRtj-0vcj4T8i4DtGYhEaQyFz6VXsgUyhCXMlc4n3EtQz_u7XRVLM_k1_P8fDLqC3vCBnrgQXGHEawYrLCOCSmll4CRM8-9chyXUR6jL-S8CZjqY7BmAL340OkuANcfxqbxrc6Qz0rNclBP1b8NyA8vsB9yUmzOWyUnuef4CXk8Fo10MTzsLnkQ6qck-XIZOvqBjsyea7raEOs_I78GUuKWNpF-W0NAoyfBRnp02-FHUS21LV3ZnnGDYg_G8GIWpJqa_uh7SoOn33Hi9NUdPYVoTQeqjbvn5Oz46OfnZTqOUEgdQI8urWwQvsicy6xSLPqcR6UyzVlQHo5iyZ20ZZHrAGUCr_BzysgE_CjXVRViFC_ITt3U4SWhMQihXFEFFRmonlVII1NmvMq1rKQqEvJxo1TjRn5xHHOxNoAz0ARmaoKEvN9K_x54Nf4g9wnts5VBNuz-BPiIGX3E_MtHErKH1jW4Z1HPsIOcWUAlmGNFphPyFqw-u8VycWLwHHgr6LGUNwzW2DiFGbd5azhm80IJIRLyZnsZl8fWtTo01yiDqAz-Df-LjC4Rh-oMZNTM4WZPNb9SX170dOBKQtUo2av_oanX5BHHFwp9h-Me2emursM-VF1dddBvsHtgrynG
  priority: 102
  providerName: Directory of Open Access Journals
– databaseName: ProQuest Central
  dbid: BENPR
  link: http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwfV1Lb9QwELZoe-GCeIpAQQYBFxQ1sZ04PqEtbLVC7VJVVPRmJX7QSqukbFJE_z0ziTdsDvQWORMn8Tw8M5l8Q8i7BKK1EjaCWGTcxsJyEYMbYuLU5MYmTAnXt3s7WeaLc_H1IrsICbc2lFVubGJvqG1jMEd-wNBw5pJz_un6V4xdo_DramihsUP2wAQXEHztHc6Xp2djlgVRL0Fmh4p3DvH9gW8a26oEca3kZC_qIftHw7xziXWRW07ntGRyaw86ekgeBOeRzgZuPyL3XP2YRF-uXEc_0IDwuaLLDcD-E_JjACduaePptxUYNnrsSk_nfzr8OaqlZUuXZY-8QbEWY0jQAlVT07O-ttRZeoqdp9e39ASsNh0gN26fkvOj-ffPizi0UogNhCBdXJWO2zwxJimlTL3NmJcyUSx10sKRL5gRZZFnyoG7wCr8rdKnHC7KVFU57_kzsls3tXtOqHecS5NXTvoUOJlWCCdTJKzKlKiEzCPycbOo2gSccWx3sdIQbyAL9DYLIvJ-pL4e8DX-Q3eI_BlpEBW7H2jWP3VQMu1B413JS5NyIYQVCoyRZVYahiInbUT2kbsadRfXGTTJ6Bl4hBl6Zioib4Hrk1ssZscax0BqYR0L8TuFOTZCoYO6t_qfcEbkzXgap8cStto1N0iD0Rm8DbuDRhUYj6oEaORE4CZPNT1TX132sOBSgPco0hd3P-BLcp9hyqCvYdwnu936xr0Cv6qrXgfl-Quo5yMX
  priority: 102
  providerName: ProQuest
Title Effects of Olive Leaf Extracts as Natural Preservative on Retailed Poultry Meat Quality
URI https://www.proquest.com/docview/2429967333
https://www.proquest.com/docview/2430670812
https://www.proquest.com/docview/2986259902
https://hal.science/hal-02955084
https://pubmed.ncbi.nlm.nih.gov/PMC7466341
https://doaj.org/article/f004ea3ac13444d49870d2d7c24e237d
Volume 9
hasFullText 1
inHoldings 1
isFullTextHit
isPrint
link http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwjV1Zb9NAEF71eOEFcQpDiRYEvCCD97DX-4BQCqki1ISqIqJvlr0HrRTZkKSo-ffMrJ0oFod4i-zJxtm5vlmNvyHkRQLVWgmJIJapsLG0QsYAQ0zMTGZswrV0YdzbZJqNZ_LTRXqxRzbTRrsNXP6xtMN5UrPF_M3Nj_V7cPh3WHFCyf7WN41d6gSpqtQ-OYScpNBFJx3QDzFZMyjFeJg0l8g4Z2nedsH_tkAvPwUa_22w3r_EXskdINpvo9zJSyd3yO0OUNJhawF3yZ6r75Ho45Vb0Ve0Y_2c0-mGdP8--doSFi9p4-nnOQQ7eupKT0c3K3xhaknLJZ2WgY2DYn9Ge2gLUk1Nz0O_qbP0DKdRL9Z0ApGctjQc6wdkdjL68mEcd-MVYgNlySquSidslhiTlEoxb1PulUo0Z05Z-ORzbmSZZ6l2ACF4ha9aeibgS6muKue9eEgO6qZ2jwj1Tghlssopz0C7rEKKmTzhVaplJVUWkdebTS1Mxz2OIzDmBdQgqIJiVwURebmV_t5ybvxF7hj1s5VBpuxwoVl8KzrHKzxEAVeK0jAhpbRSQ4Cy3CrD0QyVjcgRardAC8N9Bu8yxRBQYopoTUfkOWi99xPj4WmB18CSYR9z-ZPBGhujKDYWXHDM9JkSQkTk2fY2Lo9tbbVrrlEGKzb4N_wfMjrHGlUnIKN6Btd7qv6d-uoyUIUrCYhSssf_8QRPyC2OZwmhufGIHKwW1-4pAK5VNSCHx6Pp2fkgHFgMgmf9AicvKvM
linkProvider Scholars Portal
linkToHtml http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwtV1Lb9NAEF616QEuiKcwFFgQ5YKs2rtrb_aAUEpTpTQJVdWK3oy9D1opskucAvlT_EZm_Ajxgd56s-zx2t55r2e_IeRtANlaCo7AFxE3vjBc-BCGaD_UsTYBU8JW7d4m03h0Jj6fR-cb5E-7FwbLKlubWBlqU2hcI99laDhjyTn_ePXDx65R-He1baFRi8WRXf6ClK38cLgP_N1h7GB4-mnkN10FfA3R-MLPUstNHGgdpFKGzkTMSRkoFlpp4Mj1mRZpP46UBc_JMtxh6EION0Uqy6xzHMbdJFuCQyrTI1t7w-nxyWpVB1E2QUfqCnvOVbDrisKUKkAcLdnxfVWLgJUj2LzAOsy1ILdbornm8w7uk3tNsEoHtXQ9IBs2f0i8_Uu7oO9ogyg6o9MW0P8R-VqDIZe0cPTLDAwpHdvU0eHvBW7GKmla0mlaIX1QrP2oF4SBqsjpSVXLag09xk7X8yWdgJegNcTH8jE5u5VJfkJ6eZHbp4Q6y7nUcWalC0Fywgzha_oByyIlMiFjj7xvJzXRDa45tteYJZDfIAuSdRZ4ZGdFfVXjefyHbg_5s6JBFO7qRDH_njRKnTiwMDblqQ65EMIIBcbPMCM1QxGXxiPbyN0EbQXOM2iuTgYQgUYYCSqPvAGudx4xGowTPAdaAvPYFz9DGKMViqQxL2XyTxk88np1GYfHkrncFtdIg9kgfA27gUb1Mf9VAdDIjsB13qp7Jb-8qGDIpYBoVYTPbn7BV-TO6HQyTsaH06Pn5C7D5YqqfnKb9Bbza_sCYrpF9rJRJEq-3bbu_gWcFGCG
linkToPdf http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwtV1Lb9NAEF61qYS4oPIShgILolyQFXt37Y0PCKUkUUrTEFVU9Oba-6CVIruNUyB_jV_HjB8hPtBbb5Y9Xts77_XsN4S88yBbS8ARuCLg2hWaCxfCEOX6KlTaY5EwZbu342k4PhVfzoKzLfKn2QuDZZWNTSwNtc4VrpF3GRrOUHLOu7Yui5gNRp-url3sIIV_Wpt2GpWIHJnVL0jfio-HA-D1PmOj4bfPY7fuMOAqiMyXbpoYrkNPKS-R0rc6YFZKL2K-kRqObI8pkfTCIDLgRVmKuw2tz-GmIEpTYy2HcbfJjoSsyOuQnYPhdHayXuFBxE3Ql6ranvPI69o810XkIaaWbPnBsl3A2ilsX2BN5kbA2y7X3PB_o13yoA5cab-StIdky2SPiDO4NEv6ntboonM6bcD9H5PvFTByQXNLv87BqNKJSSwd_l7ixqyCJgWdJiXqB8U6kGpxGKjyjJ6Uda1G0xl2vV6s6DF4DFrBfayekNM7meSnpJPlmXlGqDWcSxWmRlofpMhPEcqm57E0iEQqZOiQD82kxqrGOMdWG_MYch1kQbzJAofsr6mvKmyP_9AdIH_WNIjIXZ7IFz_iWsFjC9bGJDxRPhdCaBGBIdRMS8VQ3KV2yB5yN0a7gfMMWqziPkSjAUaFkUPeAtdbjxj3JzGeA42BeeyJnz6M0QhFXJuaIv6nGA55s76Mw2P5XGbyG6TBzBC-ht1CE_UwF448oJEtgWu9VftKdnlRQpJLAZGr8J_f_oKvyT3Q2XhyOD16Qe4zXLkoSyn3SGe5uDEvIbxbpq9qPaLk_K5V9y_0lmS7
openUrl ctx_ver=Z39.88-2004&ctx_enc=info%3Aofi%2Fenc%3AUTF-8&rfr_id=info%3Asid%2Fsummon.serialssolutions.com&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.atitle=Effects+of+Olive+Leaf+Extracts+as+Natural+Preservative+on+Retailed+Poultry+Meat+Quality&rft.jtitle=Foods&rft.au=Saleh%2C+Ebeed&rft.au=Morshdy%2C+Alaa+Eldin&rft.au=El-Manakhly%2C+Eman&rft.au=Al-Rashed%2C+Sarah&rft.date=2020-08-01&rft.issn=2304-8158&rft.eissn=2304-8158&rft.volume=9&rft.issue=8&rft_id=info:doi/10.3390%2Ffoods9081017&rft.externalDBID=NO_FULL_TEXT
thumbnail_l http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/lc.gif&issn=2304-8158&client=summon
thumbnail_m http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/mc.gif&issn=2304-8158&client=summon
thumbnail_s http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/sc.gif&issn=2304-8158&client=summon