Microbial Growth Dynamics in Minced Meat Enriched with Plant Powders

Plant powders with antimicrobial properties can be used in food manufacturing and must comply the demands of consumers regarding microbiological safety, nutritional value, sensory foods. The present study aimed to assess microbial growth inhibitory ability different plant powders, including by-products horticultural primary processing (e.g., pomace) raw cooked minced pork. total counts aerobic mesophilic bacteria, pseudomonads, yeasts, moulds were studied dynamics meat samples. Additionally, for which able suppress a study, potential Listeria monocytogenes ready-to-eat (RTE) samples was estimated by challenge testing. results showed that most effective combinations pork, relation microorganisms, 3% apple+1% onion+2% blackcurrant berries (Apple+On+BCber); garlic+2% tomato (Apple+Ga+Tom); apple+2% tomato+1% rhubarb petioles (Apple+Tom+Rhub). However, tests revealed some unable inhibit L. monocytogenes. lowest (δ = 2.74 log cfu/g) determined pork enriched 2% petioles, followed Apple+On+BCber 3.63 Apple+Tom+Rhub 3.74 cfu/g). In without additives, 7.30 cfu/g. conclusion, blends may have good developing products acceptable quality.