Preservative effects of rosemary extract (Rosmarinus officinalis L.) on quality and storage stability of chicken meat patties

Abstract The effect of different level of rosemary extract (RE) (Rosmarinus officinalis Linn.) cultivated in Jordan, and other preservative on quality and stability of ground chicken meat was investigated. Treatments, were involved 1) Control (No additive), 2) 300 ppm (RE), 3) 350 ppm RE, 4) 300 ppm L-Ascorbic acid (E-300), 5) 200 ppm Sodium nitrite (E-250), 6) 5 ppm butylatedhydroxyanisole (BHA) for breast, and 14 ppm for thigh meat were prepared. TBARS, total carbonyl, and color values, were measured and analyzed at 0, 4, and 7 day. Samples of cooked thigh meat were prepared, and sensory eva...