extracts of grape seed and green tea.

Laboratory experiments show that infusing extracts of grape seed and green tea into chicken before the product is cooked or irradiated can slow the lipid oxidation process, making the product more palatable. Chicken meat undergoing lipid oxidation can experience a deterioration of certain organic compounds. Chicken meat lipids can be oxidized during processing, and cooking can cause rancidity. Moreover, irradiation, which can keep the chicken safe from pathogens, especially accelerates lipid oxidation. Processors can also infuse the synthetic antioxidant TBHQ into chicken to minimize oxidation. Although it is a pure compound and is considered the best of its kind, there is still some hesitancy among processors to use it because it is synthetic. Processors prefer not to use TBHQ because they have concerns about its toxicological effects. That's why plant extracts are preferred. On the other hand, plant extracts have high levels of polyphenolic antioxidants. While researchers are looking for ways to make the sensory aspects of irradiated poultry acceptable to consumers, they are well aware that public acceptance of irradiated products themselves still remains a challenge for marketers. The use of extracts from grape seed and green tea can at least keep poultry in a sensory state with which consumers are familiar. Contact: Navam Hettiarachchy, Department of Food Science, N208 Food Science, 2650 N. Young Ave., Fayetteville, AR 72704. Phone: [phone]. Fax: [phone]. Email: [e-mail].