Abstract:Background: Meat and meat products are perishable due to high content of moisture and easy availability of other nutrients. Oxidative rancidity and microbial growth are the major causes of their spoilage. Synthetic antioxidants viz. BHA, BHT, TBHQ etc. are used in the chicken processing industry for maintaining quality of chicken products. However, due to evidence of their toxic effects on human health there is interest in the scientists and manufacturers to use natural preservatives with antioxidants and anti… Show more
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