| publication name | Impact of some natural preservatives on Bacterial Profile of Minced Meat in Egypt |
|---|---|
| Authors | Fahim A. Shaltouta, Amani. M. Salema, Dalia F. Khaterb and Radwa. A Lelab |
| year | 2016 |
| keywords | Marjoram, Cumin, Staphylococci, Minced meat |
| journal | BENHA VETERINARY MEDICAL JOURNAL |
| volume | 31 |
| issue | 1 |
| pages | 35-42 |
| publisher | faculty of veterinary medicine benha university |
| Local/International | International |
| Paper Link | http://bvmj.journals.ekb.eg/article_31215.html |
| Full paper | download |
| Supplementary materials | Fahim Shaltout_BVMJ_Volume 31_Issue 1_Pages 35-42.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