Staff Members - Benha University
Impact of some natural preservatives on Bacterial Profile of Minced Meat in Egypt
BENHA VETERINARY MEDICAL JOURNAL • 2016
Publication Information
Authors
Fahim A. Shaltouta, Amani. M. Salema, Dalia F. Khaterb and Radwa. A Lelab
Keywords
Marjoram, Cumin, Staphylococci, Minced meat
Journal
BENHA VETERINARY MEDICAL JOURNAL
Publisher
faculty of veterinary medicine benha university
Volume
31
Issue
1
Pages
35-42
publication.type
International
Paper Link
Not Available
Supplementary Materials
Fahim Aziz El-Dein Mohamed Shaltout_6_3.pdf
Abstract
In this study, the antioxidant and antibacterial effect of Marjoram and Cumin oils (0.2%&0.3%Vol/W) of each and
Mixture from both oils (0.2% Vol/W) were investigated in refrigerated fresh minced meat. Both oils used had considerable
effectiveness in decreasing Aerobic Plate Count (APC), Coliform Count and Staphylococci Count as well as chemical
indices as pH, Total Volatile Nitrogen (TVN) and Thio Barbituric Acid (TBA) values. Meanwhile, these values decrease
as the concentration of the oil increases with highly significant differences (P
Mixture from both oils (0.2% Vol/W) were investigated in refrigerated fresh minced meat. Both oils used had considerable
effectiveness in decreasing Aerobic Plate Count (APC), Coliform Count and Staphylococci Count as well as chemical
indices as pH, Total Volatile Nitrogen (TVN) and Thio Barbituric Acid (TBA) values. Meanwhile, these values decrease
as the concentration of the oil increases with highly significant differences (P