Developments in sampling and test methods for pathogens in fresh meat

Gill, Alexander; Gill, C.O.

doi:10.1533/9781782421153.3.257

Cited by 4 publications

(1 citation statement)

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“…Meat and meat products are an important source of several essential nutrients especially high biological value protein, which also represents the main cause for its biological spoilage (Gill & Gill, 2015). There are two main factors affecting the commercial life of fresh meat as following: a) the growth of bacteria, which cause changes for organoleptic properties of meat products; b) moisture loss and mechanical damage during transport, distribution and storage (Fernández-Pan et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Utilization of sugarcane bagasse aqueous extract as a natural preservative to extend the shelf life of refrigerated fresh meat

Mohamed

Ali

Smuda

et al. 2021

Braz. J. Food Technol.

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This study aimed to investigate the extraction of total phenolic compounds of sugarcane bagasse using various solvents. In addition, the Sugarcane Bagasse Water Extract (SBWE) was used in refrigerated fresh meat as natural preservative. The fresh meat was dipped into water solutions containing various phenolic compounds concentrations (T1:125, T2:250 and T3:500 ppm). During 10 days of storage at 4 °C for all the treated samples were compared with untreated one. The results revealed that SBWE showed relevant values of total phenolic compounds (17.90 mg/g) and total flavonoids content (4.50 mg/g), as well as 45.90% of antioxidant content. On the other hand, microbiological examination and sensory evaluation have turned out to be the best treatment for T3:500 ppm. The SBWE showed an antibacterial impact on Staphylococcus sp. and a reduction in the Total Plate Count and in the group of Psychrotrophs. The shelf-life of refrigerated fresh meat treated with SBWE by dipping it into water solutions was also extended to more than 10 days.

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Section: Introductionmentioning

confidence: 99%