Aetheroleum and fat oxidation of chicken meat

摘要

1024x768 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 . P remix 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 Normal 0 false false false EN-US X-NONE X-NONE.