Bio protection and preservation of raw beef meat using pungent aromatic plant substances

Abstract

The results of this study show that spice extracts were effective in inhibiting the growth of microbial populations and retarding lipid oxidation during refrigerated storage (4 °C) of raw beef meat. They also suggest that combinations of these extracts may have potential as natural preservatives in raw meat products.

Impact of Some Essential Oils on the Quality Aspect and Shelf Life of Meat

“…40 [41][42][43][44][45][46][47][48][49][50]. These results agree with Kesavan et al [36] who recorded that the effect of cinnamon oil on TBARS values of raw beef samples during storage at 4°C for 15 days [36]. TBARS values of all treated samples were considerably lower (P<0.05) than those of control samples during storage, indicating high protection by the spice extracts against lipid oxidation in raw beef meat samples.…”

“…Such findings may be attributed to the high antioxidant effect of thyme essential oil, which is related to the scavenger nature of its flavonoids and phenolic content as apigenin, naringenin, luteolin, thymonin, carvacrol and thymol [48]. Also these results were similar to that was obtained by Kassem et al [35], who mentioned that TBA values of minced meat were obtained over 9 days of storage at 4°C and TBA values of control showed a rapid increase with increasing storage time, TBA values of thyme treatment samples on day 0 were significantly lower (P<0.05) than those for the control sample [36,[53][54][55]. Moreover, treatment samples had significantly lower (P<0.05) TBA values than control at each day of testing throughout sixth and ninth days of the storage period.…”

“…th and 12 th day, also high concentration of thyme oil (2%) was more effective in decreasing this count than lower concentration (1%). These results were nearly similar to that obtained by [35][36][37][38][39][40]. Also, Emiroglu et al [17], who mentioned that thymol is effective to destroy coli forms when used at concentration of 250,500 and 750 mg/kg of beef minced patties and stored for 16 days under ordinary or modified packaging at refrigeration temperature, also mentioned that covering surface of meat products by 0.8% thymol, the count of coli forms decreased by 2-3 log units [17].…”

“…Also agreement with, Kassem et al [35], who stated that pH values of burger samples treated with high concentration of thyme (1.2%) were significantly low (p<0.05) comparing with control samples after 4 days of storage at refrigeration temperature, might be due to the antimicrobial effect of phenolic compound in herb oil [35]. By using of cinnamon (C. zeylanicum) oil the pH values at concentration 0.5% (T4) were 5 [35], who stated that pH values of raw beef meat samples measured during storage at 4±1°C for 15 days had higher pH value at control samples than samples treated by cinnamon oil, this increase in pH reflects the degree of meat spoilage through protein breakdown for the production of free amino acids, leading to the formation of NH 3 and amines, compounds of alkaline reactions [36]. Also, these results agree with that obtained by Brilliana et al [10] they stated that the addition of cinnamon essential oil on ground beef can lowering pH values of fresh ground beef during refrigerated storage compared to the control sample, these results because of the active components of the cinnamon essential oil that are cinnamaldehyde, linalool and eugenol [10].…”

“…All groups were stored at 2°C and examined periodically every 3 days for chemically, microbiologically and sensory. The experiment was conducted in triplicate for 12 days of storage [35][36][37][38][39][40][41][42][43][44].…”