Abstract

Antimicrobial specialists are added to poultry items after butcher to forestall the development of pathogenic and waste microorganisms and to expand the timeframe of realistic usability of these items. Antimicrobials can be chemical or natural, and when present in high concentrations, they may alter the surface color, odor, flavor, taste, and texture of poultry products. Consequently, while choosing antimicrobials for use in poultry handling, taking into account the antimicrobial-actuated changes in tangible viewpoints according to the shoppers’ perspectives is fundamental. Despite its significance, no systematic review has examined the effects of antimicrobials on the sensory aspects of poultry products. The major antimicrobial agents utilized in the poultry processing industry and their effects on the sensory aspects of poultry products are examined in this paper.