Improvement of Quality Characteristics and Shelf Life Extension of Raw Chicken Meat by Using Black Mulberry Leaf (Morus nigra L.) Extracts

Table 2

Approximate composition of raw chicken meat samples.

Samples	Composition (%)
	Moisture	Protein	Ash	Fat
Control	52.75 ± 0.56	19.2 ± 0.08	1.55 ± 0.04	15.14 ± 0.09
BMLE 0.1%	52.45 ± 0.48	19.22 ± 0.04	1.6 ± 0.05	15.19 ± 0.33
BMLE 0.3%	52.89 ± 2.67	19.25 ± 0.02	1.52 ± 0.02	15 ± 0.70
BMLE 0.5%	52.98 ± 0.73	19.29 ± 0.05	1.55 ± 0.03	15.23 ± 0.60
BHT 0.1%	52.12 ± 1.58	19.28 ± 0.04	1.57 ± 0.03	15.28 ± 0.35
Significance	NS	NS	NS	NS

Values are expressed as mean ± SD. NS: nonsignificant, . BMLE: black mulberry leaf extract.