Effect of Garlic (Allium Sativum) on the quality and characteristics of meat and particularly chicken meat

In agreement with the current trend of giving value to natural and renewable resources, the use of natural antimicrobial compounds, particularly in food and biomedical applications,becomes very frequent. The direct addition of natural compounds to food is the most common method of application, even if numerous efforts have been made to find alternativesolutions to the aim of avoiding undesirable inactivation. Dipping, spraying, and coatingtreatment of food with active solutions are currently applied to product prior to packaging as valid options. The aim of the current work is to give an overview on the use of naturalcompounds especially garlic and its derivative in food sector. In particular, the review will gather numerous studies of effect of garlic on meat and particularly chicken meat

Effect of Garlic (Allium Sativum) on the quality and characteristics of meat and particularly chicken meat Keywords:

natural antibacterial compounds , garlic , meat , preservation , flavor , shelf- life , natural additive