Effect of using different types of Origanum majarona Extracts on Quality traits of thigh meat broiler in frozen storage

Abstract

The present Experiment aimed to study the effect of the use of different types and concentrations of Origanum majarona extracts on some qualitative traits of frozen broiler The preservation experiment was carried out at a temperature of (-18) cº for a period of (3) months. The water extracts of Origanum majarona plant used concentrations (0.1% , 0.2%) And alcoholic extracts concentrations (0.01% , 0.05%) On the broiler. Chemical tests included: the peroxide number, free fatty acids percent, cholesterol Level. Microbial tests, included: the total bacteria count. Results showed a significant decrease for the peroxide number, the free fatty acids percent and cholesterol Level in the thigh meat in all periods of freezing storage. The samples treatment the alcoholic extract of Origanum majarona had lowest values which are (0.11 meq/g meat, 0.16%, 64.42 mg/100 g meat) respectively compared with the other experimental treatments. A significant decrease for the total bacteria number in frozen thigh meat was recorded with alcohol extract treatment of the lowest total bacteria count (3.47×106) cfu/g compared with other experimental treatments. The longer storage period increased significantly the total bacteria count in the meat for different experimental treatments.