Effect of Using Different Proportions of Clove Oil on the Quality Characteristics of Breast Meat Cuts of Broiler Chickens Stored in Cold Storage
The present study included the addition of clove oil to boneless chicken breast pieces at different concentrations. Clove oil was added to the samples (12 pieces, weighted 300 gm each) at different proportions and then packed in vacuum polyethylene bags. Control treatment packed in polyethylene bags...
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| Format: | Article |
| Language: | English |
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University of Basrah
2025-08-01
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| Series: | Maǧallaẗ al-baṣraẗ al-ʻulūm al-zirāʻiyyaẗ |
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| Online Access: | https://www.bajas.edu.iq/BJAS/index.php/bjas/article/view/2634 |
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| _version_ | 1849225571774496768 |
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| author | Zainab A. Kadhum Majid H. Al asadi Zaman A. Faroun |
| author_facet | Zainab A. Kadhum Majid H. Al asadi Zaman A. Faroun |
| author_sort | Zainab A. Kadhum |
| collection | DOAJ |
| description | The present study included the addition of clove oil to boneless chicken breast pieces at different concentrations. Clove oil was added to the samples (12 pieces, weighted 300 gm each) at different proportions and then packed in vacuum polyethylene bags. Control treatment packed in polyethylene bags without cove oil. Treatment 1 kept with polyethylene bags with the addition of 0.5% clove oil. Treatment 2 kept with polyethylene bags with the addition of 0.75% clove oil. Treatment 3 kept with polyethylene bags with the addition of 1% clove oil. The meat was stored at a temperature of 4 ° C for 9 days with storage periods of (0, 3, 6, 9) days. The results of the study showed that total bacteria and coliform bacteria counts decreased with the advancement of storage periods in the third treatment at a concentration of 1%. The results show improvement in chemical and physical of breast pieces treated with 1% of clove oil throughout the storage period. We conclude that clove oil-treated meat improves water retention capacity and reduces liquid loss during cooking. Reduces oxidation indicators by decreasing TBA value.
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| format | Article |
| id | doaj-art-ac9da42b2b2d40e0aa390f6fceb5d2b9 |
| institution | Kabale University |
| issn | 1814-5868 2520-0860 |
| language | English |
| publishDate | 2025-08-01 |
| publisher | University of Basrah |
| record_format | Article |
| series | Maǧallaẗ al-baṣraẗ al-ʻulūm al-zirāʻiyyaẗ |
| spelling | doaj-art-ac9da42b2b2d40e0aa390f6fceb5d2b92025-08-24T13:55:04ZengUniversity of BasrahMaǧallaẗ al-baṣraẗ al-ʻulūm al-zirāʻiyyaẗ1814-58682520-08602025-08-0138(Special Issue)Effect of Using Different Proportions of Clove Oil on the Quality Characteristics of Breast Meat Cuts of Broiler Chickens Stored in Cold StorageZainab A. Kadhum0Majid H. Al asadi1Zaman A. Faroun2Animal Production Department, College of Agriculture, University of Basrah, Basrah, IraqAnimal Production Department, College of Agriculture, University of Basrah, Basrah, IraqCollege of Veterinary Medicine University of Basrah, IraqThe present study included the addition of clove oil to boneless chicken breast pieces at different concentrations. Clove oil was added to the samples (12 pieces, weighted 300 gm each) at different proportions and then packed in vacuum polyethylene bags. Control treatment packed in polyethylene bags without cove oil. Treatment 1 kept with polyethylene bags with the addition of 0.5% clove oil. Treatment 2 kept with polyethylene bags with the addition of 0.75% clove oil. Treatment 3 kept with polyethylene bags with the addition of 1% clove oil. The meat was stored at a temperature of 4 ° C for 9 days with storage periods of (0, 3, 6, 9) days. The results of the study showed that total bacteria and coliform bacteria counts decreased with the advancement of storage periods in the third treatment at a concentration of 1%. The results show improvement in chemical and physical of breast pieces treated with 1% of clove oil throughout the storage period. We conclude that clove oil-treated meat improves water retention capacity and reduces liquid loss during cooking. Reduces oxidation indicators by decreasing TBA value. https://www.bajas.edu.iq/BJAS/index.php/bjas/article/view/2634BreastBroilerClove oilMeat Cuts |
| spellingShingle | Zainab A. Kadhum Majid H. Al asadi Zaman A. Faroun Effect of Using Different Proportions of Clove Oil on the Quality Characteristics of Breast Meat Cuts of Broiler Chickens Stored in Cold Storage Maǧallaẗ al-baṣraẗ al-ʻulūm al-zirāʻiyyaẗ Breast Broiler Clove oil Meat Cuts |
| title | Effect of Using Different Proportions of Clove Oil on the Quality Characteristics of Breast Meat Cuts of Broiler Chickens Stored in Cold Storage |
| title_full | Effect of Using Different Proportions of Clove Oil on the Quality Characteristics of Breast Meat Cuts of Broiler Chickens Stored in Cold Storage |
| title_fullStr | Effect of Using Different Proportions of Clove Oil on the Quality Characteristics of Breast Meat Cuts of Broiler Chickens Stored in Cold Storage |
| title_full_unstemmed | Effect of Using Different Proportions of Clove Oil on the Quality Characteristics of Breast Meat Cuts of Broiler Chickens Stored in Cold Storage |
| title_short | Effect of Using Different Proportions of Clove Oil on the Quality Characteristics of Breast Meat Cuts of Broiler Chickens Stored in Cold Storage |
| title_sort | effect of using different proportions of clove oil on the quality characteristics of breast meat cuts of broiler chickens stored in cold storage |
| topic | Breast Broiler Clove oil Meat Cuts |
| url | https://www.bajas.edu.iq/BJAS/index.php/bjas/article/view/2634 |
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