Extending the shelf life of minced beef meat by some essential oils under refrigeration and freezing storage

2012 ◽  
Vol 4 (6) ◽  
pp. 14-24
Author(s):  
Shahinaz A. Helmy
Keyword(s):  
Essential Oils ◽  
Shelf Life ◽  
Beef Meat ◽  
Minced Beef ◽  
Freezing Storage

scholarly journals Shelf-life of Halal fresh and minced beef meat packaged under modified atmosphere

2013 ◽  
Vol 2 (3) ◽  
pp. 37
Author(s):  
Francesca Piras ◽  
Domenico Meloni ◽  
Daniele Casti ◽  
Roberta Mazza ◽  
Federica Fois ◽  
...  
Keyword(s):  
Shelf Life ◽  
Modified Atmosphere ◽  
Beef Meat ◽  
Minced Beef

scholarly journals Essential Oils from Thymus capitatus and Thymus algeriensis as Antimicrobial Agents to Control Pathogenic and Spoilage Bacteria in Ground Meat

2021 ◽  
Vol 2021 ◽  
pp. 1-9
Author(s):  
Asma Jayari ◽  
Ahlem Jouini ◽  
Hager Boukhris ◽  
Safa Hamrouni ◽  
Chokri Damergi ◽  
...  
Keyword(s):  
Essential Oils ◽  
Pathogenic Bacteria ◽  
Antibacterial Effect ◽  
Contamination Level ◽  
Beef Meat ◽  
Thymus Algeriensis ◽  
Minced Beef ◽  
Spoilage Bacteria ◽  
Thymus Capitatus ◽  
Spoilage Bacterium

The antibacterial effects of essential oils (EOs) extracted from Thymus capitatus and Thymus algeriensis were assessed and evaluated against four pathogenic bacteria (Escherichia coli (ATCC 25922), Listeria monocytogenes (ATCC 19118), Staphylococcus aureus (ATCC 25923), and Salmonella typhimurium (ATCC 1402)) and one spoilage bacterium (Pseudomonas aeruginosa (ATCC 27853)). Both investigated EOs presented significant antimicrobial activities against all tested bacteria with a greater antibacterial effect of T. capitatus EO. In fact, the results indicated that the minimum inhibitory concentrations (MICs) and the minimum bactericidal concentrations (MBCs) of T. capitatus EO are in the range of 0.006–0.012% and 0.012–0.025%, respectively, while those of T. algeriensis EO ranged between 0.012 and 0.025% and 0.05%, respectively. Furthermore, the inhibitory effects of both EOs were appraised against the spoilage bacterium P. aeruginosa, inoculated in minced beef meat, at two different loads (105 and 108 CFU) mixed with different concentrations of EOs (0.01, 0.05, 1, and 3%) and stored at 4°C for 15 days. The obtained data demonstrated that the antibacterial effect of tested EOs varies significantly in regard to the levels of meat contamination and the concentrations of EOs. In fact, in the presence of 0.01 and 0.05% of oils, a decrease in bacterial growth p < 0.01 was observed; but, such an effect was more pronounced in the presence of higher concentrations of EOs (1 and 3%), regardless the level of meat contamination. Besides, at the low contamination level, both EOs exerted a rapid and a more pronounced antibacterial effect, as compared to the high contamination level. The results illustrated the efficacy of both EOs as preservatives in food against well-known pathogens of food-borne diseases and food spoilage, particularly in P. aeruginosa in beef meat. As regards sensory evaluation, the presence of T. capitatus EO proved to improve the sensory quality of minced beef meat.

ANTIBACTERIAL AND ANTIOXIDANT EFFECT OF BLACK SEED OIL AND BLACK SEED POWDER ON BEEF MINCED MEAT

2018 ◽  
pp. 27-37 ◽  
Author(s):  
Khaled Sallam ◽  
Samir Abd-elghany ◽  
E Youssef ◽  
A Zein
Keyword(s):  
Shelf Life ◽  
Seed Oil ◽  
Antioxidant Effect ◽  
Beef Meat ◽  
Black Seed ◽  
Meat Ball ◽  
Minced Beef ◽  
Black Seed Oil ◽  
Minced Meat ◽  
Different Levels

he aim of this study is to determine the effect of the addition of different levels of black seed oil and black seed powder to beef meat ball on the quality and shelf life of beef patties. During the studies lipid oxidation, number of aerobic bacteria, psychrotrophes and entero bactriacea of raw minced beef stored under refrigeration conditions for 24days were determinated. Results showed that the addition of BSO, BSP have significant decrease in APC for 10 days after that no significant decrease in count, treatment of meat balls with black seed oil (at concentrations 1, 2, 3%) induce significant decrease in enterobacteriaceae count at different period of storage, however a ddition of black seed powder (at concentrations 2, 4, 6%) induced significant increase in psychrotrophs count at different period of storage. The outcomes of this research is that addition of black seed oil and black seed powder to beef meat does not increase shelf life of meat. However, This addition has antioxidant effect.

Sulfated exopolysaccharides from Porphyridium cruentum: A useful strategy to extend the shelf life of minced beef meat

2021 ◽  
Author(s):  
Hajer Ben Hlima ◽  
Slim Smaoui ◽  
Mohamed Barkallah ◽  
Khaoula Elhadef ◽  
Latifa Tounsi ◽  
...  
Keyword(s):  
Shelf Life ◽  
Porphyridium Cruentum ◽  
Beef Meat ◽  
Minced Beef

Antibacterial activity of Thymus capitatus and Thymus algeriensis essential oils against four food‐borne pathogens inoculated in minced beef meat

2017 ◽  
Vol 38 (1) ◽  
Author(s):  
Asma Jayari ◽  
Nariman El Abed ◽  
Ahlem Jouini ◽  
Osama Mohammed Saed Abdul‐Wahab ◽  
Abderrazak Maaroufi ◽  
...  
Keyword(s):  
Antibacterial Activity ◽  
Essential Oils ◽  
Beef Meat ◽  
Thymus Algeriensis ◽  
Food Borne Pathogens ◽  
Food Borne ◽  
Minced Beef ◽  
Thymus Capitatus
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