background: today, in an attempt to reduce the human exposure to synthetic compounds such as chemical preservatives, some studies aimed at the replacement of artificial preservatives with natural ingredients with natural protective effects. methods: in the present study the microbial inhibition effect of saturejaba chtiarica essential oil in three different concentrations (0.1, 0.05, and 0.025%...

Lactic acid bacteria (LAB) can reduce Escherichia coli O157:H7 and Salmonella spp. in ground beef during storage. Furthermore, the addition of rosemary oleoresin (RO), a natural antioxidant, to ground beef has been shown to increase shelf life and is commonly used in modified-atmosphere packaged (MAP) ground beef. This study evaluated the effects of LAB and RO treatment on the shelf life and st...

This paper focuses on dietary approaches to control intramuscular fat deposition to increase beneficial omega-3 polyunsaturated fatty acids (PUFA) and conjugated linoleic acid content and reduce saturated fatty acids in beef. Beef lipid trans-fatty acids are considered, along with relationships between lipids in beef and colour shelf-life and sensory attributes. Ruminal lipolysis and biohydroge...

Acidified sodium chlorite (ASC) spray was evaluated at decreased dosages and application rates to determine its efficacy for reducing bacterial contamination on boneless beef trimmings used for production of raw ground beef products while maintaining desirable consumer qualities in the finished ground beef products. Two different applications of ASC (600 ppm applied at a rate of 1.3 oz/lb and 3...

The chemical compounds of kaffir lime leaves oleoresin and the preservative effects of kaffir lime leaves oleoresin incorporation on cassava starch-based edible coatings for fresh beef during 14 days refrigerated storage were investigated to determine their ability to extend beef shelf life. Beef characteristic was determined based on microbiological (Total Plate Count/ TPC), chemical (Total Vo...

This study investigated the effects of Perilla frutescens var. acuta water extract (WEP) on the shelf life and physicochemical qualities of cooked beef patties. The WEP contained phenolic compounds (80.65 mg gallic acid equivalents/g) and had half-maximal effective concentrations of 0.437 and 4.509 mg/mL for scavenging of DPPH and ABTS(+) radicals, respectively. Treatment with 0.6% WEP inhibite...

Lactic acid concentrations increased in refrigerated and freeze-thawed anaerobically stored ground beef. Bacterial counts were higher in refrigerated samples, but the ratios of gram-positive bacteria in refrigerated and freeze-thawed samples were the same. No differences in appearance or odor between refrigerated and freeze-thawed samples were noted after 2 days of aerobic storage. Initial lact...

Beef is susceptible to rapid spoilage due to its high amount of protein (18.00%) and moisture (72.00%). Food industries have recently found methods to extend beef shelf-life. The influence of beef dipping in hydro-alcoholic extract of sumac (SE) and chitosan (CH) coating incorporated with Zataria multiflora essential oil (ZEO) on microbial, chemical and sensory quality of beef was eval...

Consumers are becoming more aware of the relationships between diet and health and this has increased consumer interest in the nutritional value of foods. This is impacting on the demand for foods which contain functional components that play important roles in health maintenance and disease prevention. For beef, much attention has been given to lipids. This paper reviews strategies for increas...