Effect of dietary vitamin E supplementation on lipid and colour stability of chicken thigh meat

Lipid and myoglobin oxidation are major causes of meat quality deterioration during storage of fresh chicken meat. Our objective is to determine the effects of dietary -tocopherol supplementation on lipid and colour stability of fresh chicken thigh meat exposed in a supermarket shopwindow or stored in a refrigerator. Chickens were fed with diets containing 25 (control), 100, 200 or 300 mg vitamin E/kg of food for 20 days before slaughtering. Peroxide value (PV) and oxidation products specific extinctions (K232 and K270), chosen as markers for oxidative deterioration of lipids, were lower in chicken meat from animals supplemented with 200 or 300 mg vitamin E than that of the control meat upon storage during 5 days in a shopwindow (p < 0.01) or 9 days in a refrigerator (p < 0.01). Vitamin E dietary supplementation (200 mg vitamin E/kg of food) reduced oxidation products formation in fresh thighs meat but had no significant impact on colour analysed by value redness (a*) measurements

Effect of rosemary leaves and essential oil on turkey sausage quality

The purpose of this study was to evaluate the effect of rosemary essential oil (250–1000 ppm) or its leaves (0.5–2%) on the quality of turkey sausage. The addition of essential oil had no significant effect on the sausage texture and colour parameters. A high rosemary leaves level resulted in an increase in sausage hardness and chewiness and a decrease in lightness (L*) with respect to the control sausage. Sensory evaluation indicated that rosemary essential oil and its leaves increased the taste and the aroma scores of turkey sausage depending on the concentration. The obtained results also showed that rosemary leaves (0.5%) were more effective than essential oil in reducing total plate counts, TBARS, K232, and K270 values during chill storage, in comparison with the control product. This will contribute to reducing the use of chemical additives, which are badly perceived by consumers, while increasing the sensory properties of such products