Antimicrobial effect of Rosmary extract to improve the shelf life of chicken meat
Abstract
The purpose of this study was measured the total phenolic content by Folin-ciocalteu colorimetric method and evaluate the antimicrobial effect of Rosmary extract (Rosmarinus officinalis) on chicken meat during storage for 14 day at 4̊ C. Chicken meat was treatment with doxycycline 100ppm (positive control) or with leaves Rosmary extract (100ppm, 300ppm, 900ppm), negative control was chicken meat without any treatment. The total plate count bacteria carried of after the days (1-7-14) of treatment. All extract showed antimicrobial activitys against the tested bacteria but the concentration 900ppm was the best for shelf life extension of chicken
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