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Surface decontamination and quality enhancement in meat steaks using plant extracts as natural biopreservatives.

Authors
  • Tayel, Ahmed A
  • El-Tras, Wael F
  • Moussa, Shaaban H
  • El-Sabbagh, Sabha M
Type
Published Article
Journal
Foodborne Pathogens and Disease
Publisher
Mary Ann Liebert
Publication Date
Aug 01, 2012
Volume
9
Issue
8
Pages
755–761
Identifiers
DOI: 10.1089/fpd.2012.1203
PMID: 22827400
Source
Medline
License
Unknown

Abstract

Nine plant extracts were evaluated as biopreservatives to decontaminate and maintain the quality of meat steaks. Most of the extracts exhibited a remarkable antibacterial activity against antibiotic resistant strains from Salmonella Typhimurium and Staphylococcus aureus. The pomegranate peel extract (PPE), cinnamon bark extract (CBE), and lemon grass leaves extract (LGE) were the most effective as bactericides, with minimal inhibitory concentrations (MIC) of 250, 350, and 550 μg/mL, respectively. The most effective treatments, for decontaminating meat steak surfaces, were the application of combined PPE, CBE, and LGE at their MIC values and the treatment with double MIC from PPE; these treatments resulted in complete bacterial inhibitions during the first 2 days of storage period for 7 days. The sensory evaluation of treated steaks revealed that these two treatments had the highest panelist overall scores. The highest scores, for individual attributes, were observed in the treated steaks with double MIC from PPE. Application of plant extracts could be impressively recommended for comprehensive meat decontamination and quality attributes enhancement.

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