Aetheroleum and fat oxidation of chicken meat

Authors

  • Jana Tkáčová Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and Safety, Tr. A. Hlinku 2, 949 76 Nitra, Tel.: +421/37/6415826
  • Mária Angelovičová Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and safety, Tr. A. Hlinku 2, 949 76 Nitra

DOI:

https://doi.org/10.5219/267

Keywords:

broiler chicken, meat, fat, oxidation, acid number

Abstract

The quality of meat changges during storage. The experiment was performed on the final fattening type of chickens COBB 500. Chickens were fed by feed mixture with   aetheroleum. Premix of aetheroleum  contained  aetheroleum from Origanum vulgare L.) (30 g), Thymus vulgaris L. (10 g) and Cinnamomum zeylanicum (10 g). The carcass was stored at -18 °C in a freezer box. Acid number of fat in chicken meat was ranged from 4.74 to 14.57 mg KOH/g fat after 9 months and after 12 months was ranged from 5.75 to 9.11 mg KOH/g fat.

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Published

2013-07-09

How to Cite

Tkáčová, J. ., & Angelovičová, M. . (2013). Aetheroleum and fat oxidation of chicken meat. Potravinarstvo Slovak Journal of Food Sciences, 7(1), 76–79. https://doi.org/10.5219/267

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