Spice extracts provide antimicrobial and antioxidant activity to raw chicken meat

Cloves showed a higher DPPH radical scavenging activity as compared to rosemary, but rosemary had lower flavonoid and phenolic contents. Combined, these two spice extracts – rosemary and cloves – yielded the most potent preservative effect on raw chicken meat. This was the main finding of a new study funded by the Beijing Academy of Food Sciences which aimed to find out if the two spice extracts can inhibit microbial growth, prevent lipid oxidation and improve sensory characteristics of raw chicken meat when it is stored at 4 C for 15 days.

Researchers arrived at this conclusion by adopting the following procedures:

• Apply BHT (butylated hydroxytoluene), rosemary, cloves and a combination of these items on raw chicken meat.
• The results were compared to those observed in raw chicken meat which had no additive.
• Researchers determined the antioxidant and antimicrobial effects of the spice extracts.
• Rosemary and cloves have the antioxidative properties that can significantly prevent the growth of microbes, reduce lipid oxidation and improve sensory characteristics of raw chicken meat.

With these results, researchers indicated that these extracts are valuable in developing new meat products that are good for one’s health.

Find the full text of the study at this link.

Journal Reference:

Zhang H, Wu J, Guo X. EFFECTS OF ANTIMICROBIAL AND ANTIOXIDANT ACTIVITIES OF SPICE EXTRACTS ON RAW CHICKEN MEAT QUALITY. Food Science and Human Wellness. March 2016;5(1):39–48. DOI. 10.1016/j.fshw.2015.11.003