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Effect of Carnosic Acid as a Preservative on Amino Acids and Physical Properties of Broiler Meat during Different Storage Periods | ||
| Basrah Journal of Veterinary Research | ||
| Volume 24, Issue 4, December 2025, Pages 96-112 PDF (599.64 K) | ||
| Document Type: Research Paper | ||
| DOI: 10.23975/bjvr.2025.165212.1246 | ||
| Authors | ||
| Zahraa Kamil Khudair* ; Measem Hassan A. Alallawee | ||
| University of Basrah, College of Veterinary Medicine | ||
| Abstract | ||
| Poultry meat is recognized one of the primary global sources of animal protein, which explains the growing consumer demand for it due to its biological composition, fresh poultry meat is highly perishable and must be consumed quickly Lipid oxidation is among the major factors influencing its quality and storage stability Because of the potential toxicity of synthetic antioxidants attention has shifted toward natural alternatives. Carnosic acid a phenolic compound found in rosemary (Rosmarinus officinalis) and sage (Salvia officinalis), has been widely applied the storage stability of chilled chicken meat kept at 4°C. 80 samples of broiler breast and thigh meat were obtained from a poultry farm in Basra Governorate in October 2024. The samples were placed in sterile polyethylene bags, transported under chilled conditions, and delivered to the Public Health Laboratory, College of Veterinary Medicine, University of Basrah, within one hour. Upon arrival, the meat was rinsed with clean water, cut into uniform pieces, and treated with three concentrations of carnosic acid (0.05%, 0.10%, 0.15%) the treated meat was mixed manually to ensure even coverage, then repacked in polyethylene bags and stored in a refrigerator at 4 °C for 3, 7, and 14 days. During storage, physical quality parameters (pH, drip loss, cooking loss) and essential amino acid content were measured the application of carnosic acid significantly lowered pH enhanced meat tenderness, and extended its shelf life It also reduced drip and improvement cooking losses while preserving the stability of essential amino acids, thereby improving the quality of poultry meat. | ||
| Keywords | ||
| Broiler chicken; breast; thigh; Carnosic acid; meat quality | ||
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