Decontamination and shelf-life potential of some herbal infussions and hydrodistillates on chicken meat [Bazi{dotless} bitki i̇nfüzyonlari{dotless} ve hidrodistilatlari{dotless}ni{dotless}n piliç etlerinin dekontaminasyonu ve raf ömrüne etkisi]

This study aimed to investigate the possible use of natural spice and tea plants for de contaminating and extending shelf life of poultry meat. in vitro experiments showed that hydro distillate of thyme and clove determined to be the most effective antimicrobial sources followed by rosemary,laurel and basil. however,infusion of sumac and hibiscus had more antibacterial activity than that of the others. none of the hydro distillates appeared to be efficient for extending shelf life of the samples despite their in vitro efficiency. sumac and hibiscus infusions,and thyme and clove hydro distillates have determined to be more effective natural herbal sources for decontamination and extending of shelf life of poultry meat as alternatives to chemical agents.