Preservetion of Dokki 4 chicken meat using OTC (oxytetracycline-antibiotic) and BHA (Butylated hydroxyanisole-antioxidant) during storage at different temperature. 1.- Effect of chemical composition and protein solubility [Egypt]
1988
Abdel-Gawad, A.I. | Nasser, S.A. (Mansoura Univ. (Egypt). Faculty of Agriculture)
Effect of dipping breast and thigh muscles of Dokki 4 chicken meat 20 p.p.m. Oxytetracycline (OTC) and Butylated hydroxyanisole (BHA) solutions; in a trial to reduce quality changes and to prolong storage time; on the chemical composition and protein solubility was studied. OTC and BHA treated samples showed higher moisture content than those of untreated ones. However, difference was relatively slight regarding the absorption of water from soaking solutions. Treatment with OTC and BHA reduced the loss of T.N. during storage at different temperatures; influence of BHA was less pronounced possibly due to the high bacterial decomposition in comparison with OTC.
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