This study evaluated the effects of Averrhoa bilimbi juice extract and storage temperature
on lipid oxidation and microbial spoilage of spent chicken meat. Ten, 80 weeks old spent
chickens were slaughtered, eviscerated and aged for 24 h at 4oC. Thereafter, the Pectoralis
major muscles and right thighs were excised and marinated in either A. bilimbi juice extract,
pure distilled water, or no marination (control) for either 4 or 9 h at room temperature or 9 or 24
h at 4°C. Lipid oxidation was monitored on the Pectoralis major muscles while the right thighs
were assessed for Enterobacteriacea counts. Lipid oxidation was not significantly affected
by the type or duration of marination. Marination showed a temperature dependent effect on
Enterobacteriacea counts. At room temperature, samples that were marinated by distilled water
showed significantly higher Enterobacteriacea counts than the control while those that were
marinated with A. bilimbi juice extract showed no growth at both 4 and 9 h of marination. At
chilled temperature, marination had no significant effects on the growth of Enterobacteriacea
during the 9 or 24 h storage. These results indicated that A. bilimbi juice extract marinade has
some antibacterial activities but works better when combined with refrigerated storage.