"> This study was carried out to detect the efficiency of different
concentrations of medicinal herbal extract as decontaminant agent on
broiler carcasses. Therefore, a total of twelve broiler carcasses treated with
sumac extract (4% and 8% w/v) and rosemary extract (0.3% and 0.5% w/v)
and stored at 0±1°C. All treated carcasses were sensory and
microbiologically analyzed. It has been found that there were no changes in
color and odor of treated carcasses, either by sumac extract (8% w/v) or
rosemary extract (0.5% w/v), however, a reduction in the total bacterial
count, coliforms count, E. coli count and Staphylococcus spp. count one/two
log less than control samples and shelf-life of broiler carcasses was noticed
and extended three to six days more than the control. From the present
study, it could be concluded that sumac extract (8% w/v) and rosemary
extract (0.5% w/v) are effective as broiler meat decontaminant and
preservative.