Evaluation and predictive modeling the effects of spice extracts on raw chicken meat stored at different temperatures

In the present study, the anti-microbial and anti-oxidant effects of Syzygium aromaticum (SA), Cinnamomum cassia (CC) and Origanum vulgare (OV) on the shelf life of raw chicken meat stored at different temperatures (4, 10, 15 and 20 °C ± 1) were studied. Gompertz model was used to model the microbial growth using the data from microbial analysis of meat samples. Arrhenius equation was applied to understand the effect of storage temperature on the specific growth rate (μ) and lag phase duration. Highest μmax and LPD (lag phase duration) values were obtained for Enterobacteriaceae in T-SA (Treatment with 1% S. aromaticum extract) samples stored at 4 °C. The μmax values of T-SA-CC-OV (Treatment with 0.33% S. aromaticum extract + 0.33% C. cassia extract + 0.33% O. vulgare extract) samples were found to be low at all the tested temperatures and especially at 4 °C with better color values and lower TBARS (Thiobarbituric acid reactive substances) values than the other samples. The best preservative effects were achieved with the combination of spice extracts.