Effect of zinc oxide Nano particals treatment on the preservation of broiler chicken meat

Abstract

Because to the biological makeup of fresh meat, it is a product that must be consumed quickly. Meat's shelf life and freshness are influenced by a variety of interconnected elements, including maintaining temperature, ambient oxygen (O2), internal enzymes, moisture, light, and—most importantly—microbes.In the current study, a total of (100) sample of broiler breast samples was collected from different market centers in Basra city to analyzed. Preparation of the zinc nanoparticles (ZNO-NPs) from Pomegranate peels extract to extend shelf life of chicken meat held under refrigerated storage at 4 ° C. This study evaluated the antibacterial effectiveness of synthetic zinc oxide nanoparticles made using pomegranate aqueous extract. This work studied the effects of zinc oxide nano-particles on meat preservation, broiler breast samples were treated with solutions containing different concentration 0.4, 0.6 and 0.8 of zinc oxide nanoparticle solution and were kept for 1, 3 and 6 days. Bacterial count, oragano leptic characteristics, physical characteristics and chemical properties were determined using standard methods.