Effect of spice mix and curry leaf (Murraya koenigii) powder on the quality of raw meat and precooked chicken patties during refrigeration storage.

摘要

The pH of raw meat decreased significantly (p<0.05) after 3 days of refrigeration storage, whereas variation occurred in cooked patties after 7 days. But no significant differences were found among treated and control samples. The lipid oxidation was effectively inhibited in both raw and cooked samples treated with spice mix (SM) and curry leaf powder (CLP). CLP had potent antioxidative effect in raw meat than cooked patties as determined by distillation and extraction methods. However, SM and CLP had no significant (p>0.05) effect when used as antimicrobials in chicken meat..