Effect of Packaging Poultry Carcass Pieces with Fortified Collagen Proteins on the Chemical Properties of Meat Frozen Stored for Different Storage Periods

This study was conducted in the Department of Animal Production / College of Agriculture / University of Basra for the period from 19/12/2021 to 10/5/2022, which aims to prepare collagen proteins fortified with lysozyme protein and cinnamon oil in the laboratory in the packaging of broiler carcasses (chest) by immersion method and study of chemical composition when freezing, collagen extraction according to Mohd et el.,(2012) . I took 60 pieces of chicken breast which were obtained from local markets in Basra and are fresh. As these segments were divided into four coefficients, each treatment has three replicates and each repeater consists of 5 segments of the chest, these segments were immersed in the prepared collagen proteins and according to the following treatments: T0- Treatment of control coated polyethylene bags only T1- Chest cutters coated with collagen only T2 - Chest cutters coated with collagen fortified with cinnamon oil T3- Chest cutters coated with collagen fortified with lysozyme enzyme The treatments were stored by freezing at a temperature of -18 ° C at (0, 15, 30, 45) days and the composition of the meat (moisture, fat, protein , ash) was studied and the results showed a decrease in the percentage of moisture lost and the percentage of fat and high percentage of protein in the third and fourth treatment compared to the control treatment with the progress of storage periods. Keywords :- Collagen, Cut-to-The-Chest, Cinnamon Oil