Effect of Thyme Leaves Extract on Quality of Lamb and Chicken Meat during Storage
Abstract
This investigation was designed to study the effect of adding thyme extract (0, 250, 500 and 1000 ppm) on the oxidative rancidity and microbial growth on lamb and chicken patties stored at 4C° for 12 days. The result revealed that TBA values started to increase during storage periods, of both lamb and chicken patties. Extract of thyme apparently retarded significantly (p<0.01) oxidative rancidity and microbial growth as well in both lamb and chicken patties. Thus it can be concluded that addition of thyme especially at a rate of 500 ppm is effective as compared to untreated patties against oxidation and microbial growth.
Keywords: Thyme leaf extract, Lipid Oxidation, Microbial Count, Meat Patties
![Download the IISTE publication guideline!](https://www.iiste.org/sub/iiste_footer_journal.jpg)
To list your conference here. Please contact the administrator of this platform.
Paper submission email: FSQM@iiste.org
ISSN (Paper)2224-6088 ISSN (Online)2225-0557
Please add our address "contact@iiste.org" into your email contact list.
This journal follows ISO 9001 management standard and licensed under a Creative Commons Attribution 3.0 License.
Copyright © www.iiste.org