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

• Published in: Foods 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
• Language: English
• 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

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...