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Bio protection and preservation of raw beef meat using pungent aromatic plant substances
Author(s) -
Radha krishnan Kesavan,
Babuskin Srinivasan,
Babu Packirisamy Azhagu Saravana,
Fayidh Mohammed Abbas,
Sabina Kalleary,
Archana Ganesan,
Sivarajan Meenatchisundaram,
Sukumar Muthusamy
Publication year - 2014
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.6580
Subject(s) - tbars , food science , thiobarbituric acid , preservative , lipid oxidation , chemistry , lactic acid , raw meat , raw material , spice , biology , bacteria , antioxidant , lipid peroxidation , biochemistry , organic chemistry , electrical engineering , genetics , engineering
BACKGROUND This study examined the effectiveness of three individual spice (clove, cinnamon and oregano) extracts and their combinations in raw beef meat during refrigerated storage. Meat samples were monitored for microbiological (total viable count, Enterobacteriaceae, lactic acid bacteria, Brochothrix thermosphacta and Pseudomonas spp.) and physicochemical ( pH , colour and thiobarbituric acid‐reactive substances ( TBARS )) attributes. RESULTS Samples treated with the combination of all three spice extracts showed lower bacterial counts and better L *, a * and b * values among treated samples during the storage period. Positive and negative control samples had the highest TBARS values at the end of the storage period. With the addition of spice extracts, TBARS values in raw beef samples were retarded effectively ( P < 0.05) compared with control samples, especially when the combination of all three spice extracts was used. CONCLUSION 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. © 2014 Society of Chemical Industry