Oxidative Stability of Chicken Thigh Meat after Treatment of Fennel and Savory Essential Oils

Oxidative Stability of Chicken Thigh Meat after Treatment of Fennel and Savory Essential Oils

In the present work, the effect of the fennel and savory essential oils on oxidative stability of chicken thigh muscles during chilled storage was investigated. In the experiment were used chickens of hybrid combination Cobb 500 after 42 days of the fattening period. The obtained fresh chicken thigh...

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Bibliographic Details
Main Authors:	Adriana Pavelková, Marek Bobko, Peter Haščík, Miroslava Kačániová, Jana Tkáčová
Format:	Article
Language:	English
Published:	Agroprint Timisoara 2023-09-01
Series:	Scientific Papers Animal Science and Biotechnologies
Subjects:	chicken meat essential oil foeniculum vulgare oxidative stability satureja hortensis.
Online Access:	https://spasb.ro/index.php/public_html/article/view/478

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