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Aetheroleum and fat oxidation of chicken meat

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Author(s): Jana Tkáčová | Mária Angelovičová

Journal: Potravinarstvo : Scientific Journal for Food Industry
ISSN 1338-0230

Volume: 7;
Issue: 1;
Start page: 76;
Date: 2013;
Original page

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.doi:10.5219/267  
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