منابع مشابه
Effect of Sumac (Rhus coriaria) and Rosemary (Rosmarinus officinalis) Water extracts on microbial growth changes in ground beef meat
The present study investigated the effect of sumac (SWE) and Rosemary water extracts (RWE) on microbial growth in ground beef meat during refrigerated storage. The meat samples were explored for changes in TVC, E.coli (0157:H7) and S.aureus populations. Antimicrobial effectiveness of extracts was more pronounced against Gram-positive strain compared with Gram-negative strain. Antimicrobial impa...
متن کاملEffect of sumac (Rhus coriaria) and rosemary (Rosmarinus officinalis) water extracts on microbial growth changes in ground beef meat
The present study investigated the effect of sumac (SWE) and rosemary water extracts (RWE) on microbial growth in ground beef meat during refrigerated storage. The meat samples were explored for changes in TVC, E. coli (0157:H7) and S. aureus populations. Antimicrobial effectiveness of extracts was more pronounced against gram-positive strain compared with gram-negative strain...
متن کاملMethods of drying beef and buffalo meat on meat quality
Effects of method of drying beef and buffalo meat and storage time on quality were investigated. Six treatments were applied: drying beef with salt (B1), drying beef without salt (B2), drying beef with salt and spices (B3), drying buffalo meat with salt (B4), without salt (B5) and with salt and spices (B6). Taste and smell of all samples were acceptable up to 120 days of storage. The dry matter...
متن کاملMeat Science and Muscle Biology: Beef Quality
The aim of this study was to establish the feeding duration and dietary level of vitamin E offered to young bulls which does not affect performance but positively improve shelf-life of beef. Three experiments were carried out: E1) 1,000 IU vitamin E/animal per d fed during 37, 49, and 63 d; E2) 2,000 IU vitamin E/animal per d fed for 77 d and E3) 3,000 IU vitamin E/animal per d fed for 55 d. In...
متن کاملPlant extracts as natural antioxidants in meat and meat products.
Antioxidants are used to minimize the oxidative changes in meat and meat products. Oxidative changes may have negative effects on the quality of meat and meat products, causing changes in their sensory and nutritional properties. Although synthetic antioxidants have already been used but in recent years, the demand for natural antioxidants has been increased mainly because of adverse effects of...
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ژورنال
عنوان ژورنال: Journal of the American Medical Association
سال: 1909
ISSN: 0002-9955
DOI: 10.1001/jama.1909.02550240067013