the effect of spraying carnosic acid on the physical, chemical, microbiological, and sensory characteristics of broiler chicken meat during refrigerated storage

A Master's thesis at University of Basra reveals the effect of carnosic acid on chickens
A Master's thesis at the College of Veterinary Medicine revealed “the effect of spraying carnosic acid on the physical, chemical, microbiological, and sensory characteristics of broiler chicken meat during refrigerated storage.”
The thesis, submitted by student Zahraa Kamel Khudair, aimed to evaluate the effectiveness of carnosic acid as a natural antioxidant and antimicrobial agent for improving chicken meat quality and extending its shelf life during cold storage.
The study examined different concentrations of carnosic acid. Results showed a significant improvement in maintaining meat quality, reducing microbial growth, limiting lipid oxidation, and enhancing sensory traits compared with the control treatment.
The study recommended using carnosic acid as an effective and safe natural substance to improve the quality of broiler chicken meat during refrigerated storage.
Media and Government Communication Division – College of Veterinary Medicine – University of Basra