Effect of Some Plant Extract on Oxidative and Microbial Stability of Meat

Abstract

The study was designed to investigate antimicrobial and antioxidant activity of olive leaves ,curcuma and ginger extracts on minced meat samples. Minced meat was divided into 4 groups,untreated (control) and 3 treated groups, the first treated group was homogenized with olive leavesextract( 5% & 3%) & second group was homogenized with curcuma extract (1% ,2%) and thirdgroup was homogenized with ginger extract ( 0.4%, 0.6%). The minced meat samples wereexamined physically, bacteriologically and chemically to determine their keeping quality by aerobicplate, Staphylococcal and Enterobacteriacae counts, as well as measuring pH, TBA and TVNimmediately after preparation (zero time) until 6 days of chilling storage (4±1°C). Olive leavesextracts were more effective at all concentrations followed by ginger then curcuma extracts. Whichmay be due to flavonoids and phenolic compounds obtained from olive leaf extracts that play animportant role as antioxidant and antimicrobial agents in the stored meat .