Improvement of Quality Characteristics and Shelf Life Extension of Raw Chicken Meat by Using Black Mulberry Leaf (Morus nigra L.) Extracts
Yasemin Çelebi̇
Abstract:The objective of this study was to examine the impact of different concentrations of black mulberry leaf extract (BMLE) on the microbial quality, lipid oxidation, biogenic amine content, color stability, and sensory attributes of raw chicken meat during a 12-day chilled storage period. The raw chicken meat was treated with 0.1% BHT (positive control), 0.1%, 0.3%, and 0.5% BMLE, and the outcomes were then compared to the results obtained from raw chicken meat with no additive (control). In comparison to the con… Show more
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