This experiment was conducted to verify the effects of extract from green tea and worm wood on the change of pH, TBARS, VBN, and total microbes in chicken meat during storage period. The pH value of green tea and worm wood extracts treated groups was ...
This experiment was conducted to verify the effects of extract from green tea and worm wood on the change of pH, TBARS, VBN, and total microbes in chicken meat during storage period. The pH value of green tea and worm wood extracts treated groups was shown no significant difference by days 1 and 4, but significantly decreased at 6 days in comparison with control. The change of TBARS in chicken meat at 4 days was significantly less in all treated groups than that of the control, but was not significantly different among the groups at 6 days. The VBN content during storage was similar to the result of TBARS. The numbers of total microbes in wormwood treated group was the lowest among all the groups.