Microbial profile and shelf-life extension of dressed chickens as influenced by garlic extract and cinnamon powder

Microbial profile and shelf-life of dressed chicken dipped in garlic extract (0, 10.0%, 20.0%) and cinnamon powder solutions (0, 4.0%, 8.0% levels) were evaluated at ambient (18–22°C) and refrigerated (5±1°C) storage. Microbiological, biochemical (pH and TBA values) and sensory evaluation findings revealed that garlic extract (GE)at 10.0 or 20.0% extended shelf-life of dressed chicken meat by 6 hr at ambientand by 2 days at refrigerated storage as compared to Control. However, cinnamon powder exerted higher antimicrobial effect and extended the shelf-life of dressed chicken by 12 hr at ambient storage while at refrigerated storage, a shelf-life extension of 4 and 6 days was obtained with 4.0 and 8.0% cinnamon powder, respectively over control. In general, GE and cinnamon improved microbial quality of dressed chicken meat.