Abstract
Meat product producers are more interested last years in antioxidants that slow down oxidation pro- cesses the expense of free radicals blocking in biological systems and inhibition of lipids peroxidation. These factors give the possibility to extend raw material and products shelf-life. Antioxidants usage effectiveness depends on prod- uct properties and on antioxidants themselves. That’s why comparative evaluation has been carried out on abili- ty of the most common antioxidants to inhibit oxidation processes of raw material received after broiler carcasses processing with different fat tissue content. During four weeks of storage the least quantity of oxidative deteriora- tion indicators have been noticed in chilled raw material samples (mechanical deboning meat, emulsified breast skin and fillets) with dihydroquercetin additionin comparison with other antioxidants addition (tocopherol, ascorbic acid and others).
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