Licorice extract inhibits Paraclostridium bifermentans spore growth and maintains meat quality in stored ready-to-eat chicken breast (IMAGE)

Tsinghua University Press

Licorice extract inhibits Paraclostridium bifermentans spore growth and maintains meat quality in stored ready-to-eat chicken breast

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Licorice extract significantly inhibited Paraclostridium bifermentans spore growth in ready-to-eat chicken breast, with enhanced effects at higher concentrations. Growth curves (15, 20, and 25 °C) fitted well with Gompertz and Logistic models (R² > 0.98), aiding critical control point identification for industrial processing. The extract also preserved meat color, reduced pH, and suppressed thiobarbituric acid reactive substances (TBARS) value and total volatile basic nitrogen (TVB-N) content increases, demonstrating its potential as a natural antimicrobial for shelf-life extension.

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Food Science of Animal Products, Tsinghua University Press

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