Effect of rosemary and green tea extracts on overall quality and shelf-life of meat during storage | ||
| Benha Veterinary Medical Journal | ||
| Article 3, Volume 31, Issue 1, September 2016, Pages 17-23 PDF (318.75 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/bvmj.2016.31212 | ||
| Authors | ||
| Amani M. Salem1; Dalia F. Khater2; Shimaa A. El Barody2 | ||
| 1Food Control Dept., Faculty of Veterinary Medicine, Benha University, Egypt | ||
| 2Animal Health Research Institute., Department of Food Hygiene., Tanta branch | ||
| Abstract | ||
| The present study was designed to investigate antimicrobial and antioxidant activity of green tea and rosemary extracts on minced meat samples. Minced meat was divided into 2 groups, untreated (control) and treated samples. The treated samples homogenized with green tea extract (700 ppm), green tea extract (1000 ppm), rosemary extract (0.2%), mixture of green tea extract (500 ppm) & rosemary extract (0.2%), and mixture of green tea extract (500 ppm) & rosemary extract (0.3%). The minced meat samples were examined physically, bacteriologically and chemically to determine their keeping quality by counting aerobic plate, Staphylococcal and Enterobacteriacae counts, as well as measuring pH, TBA and TVN immediately after preparation (zero time) to 6 days of chill storage (4±1°C). Green tea (1000 ppm) group give the best effectiveness with a significant advantage in extend shelf-life of refrigerated minced meat to 6 days compared to all groups specially control ones (3 days). | ||
| Keywords | ||
| Antimicrobial; antioxidant; green tea; rosemary | ||
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