Effects of edible oil on the quality of chicken meat in short-term preservation

This study aimed to evaluate the influence of various oils namely olive, mustard, sesame, and soybean on the quality and preservation of raw beef stored under refrigerated conditions at 4±1ºC. The meat was stratified into five experimental groups: T0 (Control), T1 (1% Olive oil), T2 (1% Mustard oil), T3 (1% Sesame oil), and T4 (1% Soybean oil). Assessments were systematically performed on days 0, 3, 6, and 9 to determine a wide range of parameters including physicochemical characteristics (pH, water-holding capacity), oxidative stability (TBARS), drip loss, cooking loss, color value (L*, a*, b*), microbial safety (TVC, TCC, TYMC), and proximate composition (DM, EE, CP, Ash). The incorporation of oils resulted in a statistically significant (P<0.05) impact on the physicochemical properties, oxidative defense mechanisms, microbial proliferation, and sensory attributes when compared to the control group. Notably, throughout the storage period, oil-treated samples exhibited significantly reduced pH levels and higher water retention capacities (P<0.01) relative to the control. Among the oils tested, olive oil (T1 ) demonstrated superior oxidative stability, as evidenced by its significantly lower TBARS (P<0.01) values and diminished microbial counts. Moreover, the sensory profile of the T3 group (sesame oil) was notably enhanced, particularly in terms of color, though the control group maintained good color retention. In conclusion, the study determined that olive oil was the most effective in prolonging the shelf life and sustaining the quality of refrigerated beef, surpassing the effects observed with mustard, sesame, and soybean oils.