The objective of the present study was to evaluate the impact of dietary supplementation of formic acid, butyric acid or their combination on carcass and meat characteristics of broiler chicks. A number of 288 day-old-chicks (Lohmann MB-202 meat broilers) were distributed to four groups, including CONT (basal diet with no additive as a control), FORM (basal diet containing 0.1% formic acid), BUTR (basal diet with 0.03% butyric acid) and FORM+BUTR (basal diet with 0.1% formic and 0.03% butyric acid). At day 35 the birds were slaughtered and eviscerated, and from which the breast meat was obtained. Carcass and cut yields of broilers were not different (P>0.05) among CONT, FORM and BUTR birds. The combination of formic and butyric acids increased (P<0.05) the relative weight of back of broilers. Meat pH value was higher (P<0.05) in organic acids treated than in non-treated birds. Organic acids lowered (P<0.05) drip loss of broiler meat. Butyric acid increased (P<0.05) moisture and decreased (P<0.05) the content of meat protein. Formic acid increased (P<0.05), whereas butyric acid and combination of formic and butyric acids decreased (P<0.05) lightness values of breast meat. Yellowness values of meat increased (P<0.05) with organic acid administration. Intense bands of 25 kDa (phosphoglycerate mutase) was observed in most of meat samples from the treated birds, but not in meat from the control birds. In conclusion, dietary supplementation of organic acids was capable of improving the meat quality of broiler meats. The treatments may prevent the pale, soft and exudative (PSE)-like condition in broiler meats.

Turmeric is extensively used as a preservative in food because it has biological activities such as antioxidant and antibacterial activities. The quality preservation of turmeric can be applied by using microencapsulation techniques to improve the bioavailability of polyphenol substances in turmeric. This study was carried out to determine the physicochemical, oxidative stability, antioxidant potential, pathogenic bacteria, and sensory evaluation of chicken breast marinated with microencapsulation of turmeric extract stored at refrigeration (4±1°C) on 0, 3rd, 6th, 9th, and 12th day of storage. The treatments given include control (T0), 2.5% added microencapsulated turmeric extract (T1), 5% added microencapsulated turmeric extract (T2), and 7.5% added microencapsulated turmeric extract (T3). The results showed a significant difference (p<0.05) in moisture, pH, free fatty acid, peroxide value, DPPH free radical scavenging activity, thiobarbituric acid reactive substances, total phenolic, and total plate count (TPC) between treatments and storage periods. In conclusion, chicken breast marinated with 7.5% microencapsulation of turmeric extract was considered to have better physico-chemical, antioxidant potential, microbiological, and sensorial properties.

The study was carried out to investigate the effect of marination, performed by soaking of beef in garlic juice, on microbiological and physical properties. The study was committed to a completely randomized design, with 5 treatments, i.e.: T0 (unmarinated beef, as a control), T1, T2, T3, and T4 that beef were marinated in garlic juice for 5, 10, 15, and 20 minutes, respectively, at room temperature (25⁰C). Each treatment consisted of 4 replications. Examination upon experimental parameters was conducted after marinated (and control) beef was stored for 8 hours at room temperature. Total bacteria, total coliform and water holding capacity of beef were significantly (P<0.05) affected by marination with garlic juice. Conversely, cooking loss was not significantly affected (P>0.05) by the treatments. As a conclusion, marination of beef with garlic juice could reduce total bacteria, total coliform, and water holding capacity, but could not reduce cooking loss.

Healthy food has been a lifestyle trend in modern society since the last decades. Vegetable noodles as an alternative healthy food are often consumers’ choices considering that noodles are a favourite food today. This study aims to get more insight into the effect of spinach extract (SE) fortification on noodle dough toward antioxidant status, nutrition facts, and the sensory of wet spinach noodles (WSN) produced. The dough of wet noodle samples was treated by 4 different concentrations of SE fortification of 0, 0.4, 4.0, and 40 mg/mL in which for each treatment was quintuple. Results showed SE fortification had a significant effect on antioxidant status, some nutrient composition (protein, sugar, cholesterol, energy amount, iron, magnesium, and vitamin C), and sensory characteristics of the wet noodle. WSN with rich in antioxidants, low calories, and favoured by panellists was obtained at the optimum concentration of 4 mg/mL. Thus, SE was potential as food fortificant for developing WSN as a promising functional food product in the future.

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