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Effects of Environmental Temperature and Antibiotic Substitute on Quality of Chicken Breast Meat
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 Title & Authors
Effects of Environmental Temperature and Antibiotic Substitute on Quality of Chicken Breast Meat
Kang, Geun-Ho; Kim, Sang-Ho; Kim, Ji-Hyuk; Kang, Hwan-Ku; Kim, Dong-Wook; Cho, Soo-Hyun; Seong, Pil-Nam; Park, Beom-Young; Kim, Dong-Hun;
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 Abstract
This study was conducted to investigate the effects of environmental temperature (ET; and ) and antibiotic substitute conditions on meat quality of chicken breast during cold storage. Seven treatments were as follows; T1, ET + antibiotics (+); T2, ET + antibiotics (-); T3, ET + antibiotics (+); T4, ET + antibiotics (-); T5, ET + 0.1% Lactobacillus; T6, ET + 0.1% medicinal plant extract; T7, ET + 0.1% essential oil. T7 had a higher (p<0.05) pH at 72 h post-slaughter value when compared to the other treatments. The CIE value of treatments at ET showed significantly (p<0.05) higher when compared to the treatments at . T7 also had significantly (p<0.05) lower TBARS values than the other treatments as the storage time increased. T6 contained significantly (p<0.05) higher extractability of salt-soluble protein contents than the other treatments. The results from SDS-PAGE showed that the actin protein decreased for ET treatments at . The concentration of actin protein was not significantly different among T1, T2 and T7. Therefore, these result suggested that the antibiotic alternative with essential oil was effective under the high environmental temperature () for chicken meat production.
 Keywords
chicken meat;environmental temperature;antibiotic substitute;Lactobacillus;essential oil;
 Language
Korean
 Cited by
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