This experiment was conducted to verify the effect of spraying ethanol extracts (green tea and wormwood) on pH, TBARS, VBN, and total microbes of chicken meat during storage. The ethanol extracts of green tea and wormwood were sprayed on the chicken carcasses (0.2 and 0.2 g extract/㎏meat, respectively). Treated sample showed higher lightness (L* values) and yellowness (b* values) and lower redness (a* values) than those of control. The TBARS values were significantly lower for the treatments than the control on storage day 4, especially, the treatment of the wormwood extracts had lowest TBARS value. The VBN values were relatively lower values for the treatments than the control on storage day 4, especially, the treatment of the wormwood extracts had lowest VBN value on storage day 6. Wormwood samples showed lower total aerobic and E. coli counts than the others on day 6. Therefore, the spray with natural wormwood extracts could be useful to extend the shelf-life by preventing lipid oxidation and reducing the microbial growth during storage of chicken meat.

• 채현석(농촌진흥청 국립축산과학원) | Hyun Seok Chae Corresponding author
• 김남영(농촌진흥청 국립축산과학원) | Nam Young Kim
• 나재천(농촌진흥청 국립축산과학원) | Jae Cheon Na
• 김민지(농촌진흥청 국립축산과학원) | Min Ji Kim
• 강환구(농촌진흥청 국립축산과학원) | Hwan Ku Kang
• 김동욱(농촌진흥청 국립축산과학원) | Dong Wook Kim
• 조인철(농촌진흥청 국립축산과학원) | In Chul Cho
• 조상래(농촌진흥청 국립축산과학원) | Sang Rae Cho
• 조원모(농촌진흥청 국립축산과학원) | Won Mo Cho
• 박용상(농촌진흥청 국립축산과학원) | Yong Sang Park
• 장애라(강원대학교 동물생명과학대학) | Aera Jang
• 조수현(농촌진흥청 국립축산과학원) | Soohyun Cho
• 고문석(농촌진흥청 국립축산과학원) | Moon Suck Ko