ArticleFoods (Basel, Switzerland)2020
Effects of Olive Leaf Extracts as Natural Preservative on Retailed Poultry Meat Quality.
Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 23 papers.
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Who cites it
23 citing papers in PubMed, 56 citations in OpenAlex.
- Efficacy of Hydrogen Peroxide Decontamination Against Food Pathogens on Chicken Wings and Removal by Catalase: In Vitro and Molecular Docking.ACS omega · 2026Article
- Plant antimicrobials: extraction, characterization and activity against foodborne microorganisms.Folia microbiologica · 2026Review
- Influence of Ultrasound-Assisted and Supercritical COMolecules (Basel, Switzerland) · 2026Article
- Non-destructive evaluation of microbial quality of beef (Journal of animal science and technology · 2026Article
- Extension of Poultry Meat Shelf Life UsingFoods (Basel, Switzerland) · 2025Article
- Global Status, Recent Trends, and Knowledge Mapping of Olive Bioactivity Research Through Bibliometric Analysis (2000-2024).Foods (Basel, Switzerland) · 2025Review
- Combined modulatory effects of dietary arginine and olive leaf phenolic extract on growth performance and immune functions of broiler chickens, and meat antioxidant potential during frozen storage.BMC veterinary research · 2025Article
- Article
- Pomegranate Peel and Olive Leaf Extracts to Optimize the Preservation of Fresh Meat: Natural Food Additives to Extend Shelf-Life.Microorganisms · 2024Article
- Impact of Refrigerated Storage on Microbial Growth, Color Stability, and pH of Turkey Thigh Muscles.Microorganisms · 2024Article
- The Effect of Temperature and Storage Duration on the Quality and Attributes of the Breast Meat of Hens after Their Laying Periods.Foods (Basel, Switzerland) · 2023Article
- Potential Impact of Combined Inhibition by Bacteriocins and Chemical Substances of Foodborne Pathogenic and Spoilage Bacteria: A Review.Foods (Basel, Switzerland) · 2023Review
- Development and Characterization of Antioxidant and Antibacterial Films Based on Potato Starch IncorporatingFoods (Basel, Switzerland) · 2023Article
- Effect of Olive Pomace Extract Application and Packaging Material on the Preservation of Fresh-Cut Royal Gala Apples.Foods (Basel, Switzerland) · 2023Article
- Inhibitory effect of natural extract mixtures on microbial growth and lipid oxidation of sausages during storage.Journal of animal science and technology · 2023Article
- Membrane damage mechanism of protocatechualdehyde against Micrococcus luteus and its effect on pork quality characteristics.Scientific reports · 2022Article
- Effect ofHeliyon · 2022Article
- Antioxidant Activity ofAntioxidants (Basel, Switzerland) · 2022Article
- State-of-Art on the Recycling of By-Products from Fruits and Vegetables of Mediterranean Countries to Prolong Food Shelf Life.Foods (Basel, Switzerland) · 2022Review
- Article
Corrections and comments
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Authors and funding
9 authors at 6 institutions in 4 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Poultry meat is commonly marketed at refrigerated temperatures (2-5 °C). The major concern for retailers and consumers is the quality and safety of refrigerated poultry meat. During the chilling period, poultry meat undergoes too many undesirable changes due to microbial growth that leads to spoilage and economic loss. Therefore, this study was conducted to assess the effects of olive leaf extracts (OLE) used at three concentrations (0.25, 0.5, and 1%) on the sensory attributes, as well as the chemical and microbiological quality of raw poultry meat stored at 4 ± 1 °C for 15 days. The results revealed that the OLE addition reduced microbial growth successfully, and maintained the chemical quality and sensory attributes of poultry meat. Moreover, OLE extended the shelf-life of the poultry meat that held under proper refrigeration conditions up to 15 days compared to the control group, that was completely spoiled by the sixth day of storage. This study concludes that OLE could be used both as a natural antioxidant and an antimicrobial preservative for chilled poultry meat held at refrigerated temperature.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.