Sensory evaluation of chicken breast treated with essential oil.

The aim of the present study was sensory evaluation of samples of chicken breast meat treated with essential oil. The samples of chicken breast was divided into three groups and treated as follows: control group was packaging in air without treated, next group was with vacuum packaging without treated and last group was with vacuum packaging and treated oregano essential oil (0.2% v/w). Sensory properties of fresh chicken breast meat were monitored over a 15 days period. All fresh chickens’ breast meat samples were stored at 4 °C. From sensory properties were evaluated taste, smell, juiciness and tenderness by 5-point scale test. The results were statistically processed using program Statgraphics. Statistically differences (P≥0.05) were found on smell between control group with air packaging and group vacuum packaging and group with oregano essential oil treatment. Silimilar results statistically differences were reported on taste, juiciness and tenterness