Effects of antimicrobial and antioxidant activities of spice extracts on raw chicken meat quality

Studies on the Antioxidant and Antimicrobial Properties of Rosemary (Rosemarinus officinalis) and Oregano (Origanum vulgare) Extracts

“…The metal chelating ability of both the compounds (rosemary and oregano extracts) was very less at lower concentrations but increased with increasing the concentration. The results were in agreement with the findings of Zhang et al, (2016) who reported that metal chelating activity of rosemary and clove was 0.41 and 0.60 mg/ml respectively. The metal chelation activity of rosemary extract was checked by According to El-Beltagi and Badawi, (2013) the percentages of metal scavenging capacity tested methanol extracts of rosemary and EDTA at 200 µg/ ml was found to be 38.31 and 51.21% respectively.…”

“…In the present study, the maximum zone of inhibition was seen against Salmonella typhium whereas gram positive bacteria showed minimum zone of inhibition. The present results of the study can be compared with the findings of Zhang et al, (2016) who had investigated antimicrobial activity of rosemary at 5, 10, 20, 40 mg/ml concentration against E. coli and Pseudomonas fluorescens. The zone of inhibition was found to be 12.…”

Evaluation the Antimicrobial Activity of Artemisia and Portulaca Plant Extracts in Beef Burger

“…There is an association between consumption of processed meat and increase risk of different cancers (Santarelli et al, 2008;Larsson et al, 2006;Larsson & Wolk, 2012), which cause death (Rohrmann et al, 2013). Unlike synthetic compounds, natural extracts obtained from plants are rich in phenolic compounds which can enhance the overall quality of food by decreasing lipid oxidation and microbial growth (Zhang et al, 2016).…”

Radiation Processing: An Emerging Preservation Technique for Meat and Meat Products

“…Rosemary extract (1 per cent), clove extract (1 per cent) and their combinations (0.5+0.5 per cent) were evaluated for their antioxidant and antimicrobial effects in raw chicken meat fillets during refrigerated storage 48 . Studies revealed the effectiveness of clove and rosemary extracts in reducing lipid oxidation, inhibiting microbial growth, preserving or enhancing sensory attributes and extending the shelf-life of raw chicken meat during storage at 4°C for 15 days.…”