Vol. 12, Special Issue 8 (2023)

Author(s):
V Monish, BV Vivekananda Reddy, G Sujana, G Narendra Kumar and Mithun Hari Raj

Abstract:
The research aimed to evaluate the shelf-life and microbiological quality of raw chicken infused with natural preservatives, namely lemon grass and clove powder, stored at 4 °C. Four chicken meat emulsion batches were studied: Control (no preservatives), T1 (0.2% clove powder), T2 (1% lemon grass), and T3 (combination of 0.2% clove powder and 1% lemon grass). During the 9-day refrigerated storage, the presence of natural preservatives significantly improved oxidative stability and reduced microbial counts compared to the control. The combination of clove powder and lemon grass was found to be the most effective antioxidant and antimicrobial in preserving raw chicken meat emulsion.