Effect of Bay Leaf Infusion on Microbiological, Chemical and Physical Quality of Chicken Meat

Effect of Bay Leaf Infusion on Microbiological, Chemical and Physical Quality of Chicken Meat

Contamination that decreased chicken meat quality could be prevented using natural preservatives. Bay leaves (Syzygium polyanthum) contain volatile fatty acids, tannin, and flavonoid that possess bacteriological and fungicidal activity as well as preventing bacterial spore growth. The purpose of thi...

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Bibliographic Details
Main Authors: Edi Suryanto, Yuny Erwanto, Sylvie Astuti
Format: Article
Language:English
Published: Universitas Gadjah Mada 2020-08-01
Series:Buletin Peternakan
Subjects:
bay leaf
chemical quality
chicken meat
microbiology quality
physical quality
Online Access:https://jurnal.ugm.ac.id/buletinpeternakan/article/view/36507

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