Tepin pepper extracts and salicylic acid affect stored broiler meat

Natural preservatives are increasingly sought as safer alternatives to synthetic additives in meat storage. This study evaluated the effects of salicylic acid and microwave-optimized Tepin pepper extracts (TPEs) on the proximate composition, fatty acid profile, physicochemical traits, oxidative stability, and microbial quality of broiler meat during refrigerated storage. TPEs were produced via microwave-assisted extraction optimized using Design Expert 12 , achieving desirability values of 86.2% and 86.7% for Samsung (TPES) and Daewoo (TPED) ovens, respectively. Gas Chromatography analysis of TPES and TPED revealed 31 and 66 bioactive compounds rich in sulphur, phenol, and halides. Four treatment groups (Control, SA, TPE(D) and TPE(S)) were constituted, each consisting of five replicates. Meat samples (100 g each) were treated with Control (0%), salicylic acid (SA, 100 mg), TPES (100 mL), or TPED (100 mL), immersed for 45 min, and stored at 4°C for up to 7 days in a completely randomized design. Treatments significantly (p < 0.05) influenced all parameters. TPED-treated meat had the lowest saturated fatty acids (2.08%) but higher omega-3 (0.12%), omega-6 (0.45%), and PUFA (0.57%). TPES improved crude protein (16.92%) and dry matter (25.85%) contents, while TPED showed the lowest cooking loss (28.48%) and TBARS value (6.22). Salicylic acid effectively reduced bacterial and coliform counts (1.40 and 0.40 log CFU/g). Peak values for redness, yellowness, and chroma were observed in TPED on day 7. These findings suggest that microwave-optimized Tepin pepper extracts can preserve nutritional and physicochemical qualities of broiler meat during refrigeration, offering a promising, natural and safe alternative for meat preservation.