Fresh Beef Meat Research Articles

Surveillance of AMR in Escherichia ⁠coli on Raw Fresh Beef and Pork Meat in Retail Sale in Northern Ireland in 2023

• Mandatory anonymised reporting (without product details) under EU regulation 2020/1729 (https://eur03.safelinks.protection.outlook.com/?url=https%3A%2F%2Feur-lex.europa.eu%2Flegal-content%2FEN%2FTXT%2F%3Furi%3Duriserv%3AOJ.L_.2020.387.01.0008.01.ENG=05%7C02%7C%7C728e0578d2584889e4b308dcac7237a7%7C8a1c50f901b74c8aa6fa90eb906f18e9%7C0%7C0%7C638574853788123226%7CUnknown%7CTWFpbGZsb3d8eyJWIjoiMC4wLjAwMDAiLCJQIjoiV2luMzIiLCJBTiI6Ik1haWwiLCJXVCI6Mn0%3D%7C0%7C%7C%7C=KmvOFBnQh8Nlkib8E6S2hsMSMyJrJeQA%2FosdNhJvZtM%3D=0) for the monitoring and reporting of antimicrobial resistance (AMR) in zoonotic and commensal bacteria has been submitted to the EU for antimicrobial resistant Escherichia coli (E. coli) isolated from fresh pork and beef purchased for retail sale in NI from September to December 2023. • In this survey 96 pork and 98 beef fresh retail meat samples were tested for AMR E. coli according to EU guidelines. • No isolates were resistant to last line antibiotics, including colistin and carbapenems. • The prevalence of AMR E. coli was low (3%) from 194 raw fresh beef and pork samples. • The risk of acquiring AMR related infections through the handling and consumption of retail contaminated meats is very low, provided that good hygiene and cooking practices are followed when handling raw meats.

RETRACTED: Characterization, antioxidant activity and potential application fractionalized Szechuan pepper on fresh beef meat as natural preservative

The pericarp of Szechuan pepper is rich in phenols and alkylamides, making it a potential source of antioxidant compounds. Despite being recognized as the primary antioxidants in Szechuan pepper, there is still limited knowledge about their application in real food systems. This study aims to identify, separate, and apply polyphenol and alkylamide fractions derived from Szechuan extracts to beef meat. Using HPLC-MS2, we identified 5 phenols and 11 alkylamides in Szechuan extracts. The quality of the minced meat was evaluated based on color, thiobarbituric acid reactive substances (TBARS), conjugated dienes, carbonyl content, Sulfhydryl content, microbiological content, and total volatile basic nitrogen content (TVB-N). Compared to the polyphenol fraction (1.25 mg/mL), alkylamide fraction (25 mg/mL), and control samples, beef samples incorporated with the polyphenol fraction (6.25 mg/mL) significantly reduced carbonyl content, TBARS, and TVB-N values at the end of storage. Furthermore, they exhibited a significant slowdown in microbial development, improved meat color stability, and preserved pH. Therefore, the use of Szechuan pepper fractions as natural preservatives in meat and meat products is an important area of research and has the potential to enhance the safety and quality of meat products.

Antibiotic Residues in fresh Chicken, Fish and Beef Meat samples in ‎Maiduguri, Nigeria

Prudent use of antibiotics in animal industry is essential for treatment of diseases and preventive measure. However, uncontrolled use of these agents in large amounts and consistently could result in the formation of antibiotic residues in muscle and organs of animal. This study aimed to determine the occurrence of antibiotic residue in fresh meats in Maiduguri. A cross-sectional study was conducted from September 2022 to December 2022 to determine the antibiotic residue in 3 sources of meat samples. A total of 150 fresh meat samples (chicken, fish and beef) were collected from different sale points Maiduguri, and analyzed using a Premi® Test kit (R-Biopharm AG, Germany), a microbial screening commercial test kit for the detection of antibiotic residues. The results showed an overall antibiotic residue of 127/150 (84.7%) meat samples were positive for antibiotic residues. High antibiotic residues was found in Chicken meats 47/50 (94%), followed by fish 43/50 (86%), and beef 37/50 (74%). The results in this study show the presence of antibiotic residues in meat. Therefore, it is recommended that effective legislation on antibiotic use in animals should be enforced.

Intrinsic and Extrinsic Factors Affecting the Color of Fresh Beef Meat—Comprehensive Review

Meat color research from the last two decades suggests that a combination of different intrinsic (ultimate pH, age of the animals, muscle position, breed, slaughter weight, and sex) and extrinsic factors (production systems and feeding, pre-mortem stress, slaughter season, and chilling rates) might have a deep impact in the color of beef muscle and influence consumers’ acceptance of fresh meat. Ultimate pH and muscle position were perceived as the most determinant intrinsic factors, whereas production systems, feeding, and ante-mortem stress were the extrinsic factors that more strongly influenced beef color attributes. From an industrial perspective, the extrinsic factors can be improved through the technological process at a higher ratio than the intrinsic ones. This review aims to evaluate the effect of each of those factors on myoglobin oxidation and beef color traits from a comprehensive standpoint. All the information discussed in this manuscript focuses on an industrial environment and offers possible solutions and recommendations for the global meat industry.

Wing Morphometrics of Forensic Important Fly Species in Kelantan, Malaysia

This research discusses the possibility of determining the species and sex of necrophagous flies by examining their wing morphology. Fresh beef meat (500 g) was placed in both rural and urban areas of Kelantan, Malaysia, and third instar maggots were collected for rearing from the third to the seventh day. Adult flies were killed with chloroform and their species and sexual status were determined using standard procedures. After detaching their wings, the morphology was documented using a Leica MC 170HD digital camera attached to a Leica stereo microscope. Thirteen wing landmarks were chosen for geometric morphometric analysis. Principal Component Analysis (PCA), canonical variate analysis (CVA), centroid size variation, and the unweighted pair-group method with arithmetic averages (UPGMA) were used to analyse the wing morphology of Chyrsomya megacephala (Fabricius, 1794), Chrysomya rufifacies (Macquart, 1843), and Sarcophaga ruficornis (Fabricius, 1794) The results indicate that sex and fly species can be distinguished based on wing morphology, and that CVA is more effective at species differentiation than sex grouping using Malahanobis distances, with a P value of 0.0001. When comparing different species and sexes of the fly, CVA demonstrates distinct clustering. Identification of necrophagous fly wings is a useful alternative tool for fly classification.

Mation of the Stability and Preservation of Fresh Minced Beef Meat Enriched with Linum Usitatissimun Oil During Refrigerated Storage

mation of the Stability and Preservation of Fresh Minced Beef Meat Enriched with Linum Usitatissimun Oil During Refrigerated Storage

Effect of thermal processing on antibacterial drug residue of tetracycline and sulfonamide in fresh beef meat and Iraqi processed meat

This study has demonstrated the presence of antibacterial drugs, residue from fresh beef meat, and Iraqi processed meat (minced meat and kebab meat) . One hundred and sixty samples were collected 80 fresh meat and 80 Iraq processed meat (40 minced meat and 40 kebabs) (February to September) randomly for the detection of antibacterial drugs residue of tetracycline and sulfonamide by high-performance liquid chromatography (HPLC) .The positive sample was processed with heat treatment (roasting and boiling) at 100 °C/30 min and to determine the effect of heat treatment to decrease the levels of tetracycline and sulfonamide drug residue in fresh beef meat and Iraqi processed meat. The present study shows that over 160 beef samples, 29 (18.12%), and 19(11.87%) appear positive to antibacterial drug residue in tetracycline, and sulfonamide. There were a significant reduction of antibacterial drug residue of tetracycline levels from 1572.99±120.93 ppb, 1253.70±249.15 ppb, and 1606.33±161.52 ppb before heat treatment to 33.43±11.99 ppb, 21.40±3.18 ppb and 45.23±11.52 ppb for boiling methods, and 15.69±5.05 ppb, 9.23±3.83 ppb, and 18.44±5.84 ppb respectively for roasting method in fresh meat and minced meat and kebab.

Quality assessment of frankfurters produced from fresh vs. frozen/thawed ground beef

In order to evaluate the effect of raw meat's freezing/thawing process on meat products produced from them, frankfurter's quality was monitored. Fresh beef meat was grounded and separated into two lots - the first lot was immediately used in the preparation of frankfurters (G1F), and the other lot was frozen and stored at -18?C for 4 weeks, when it was used in the preparation of the second group of frankfurters (G2F). Physicochemical and technological properties were investigated on fresh (CG-FM) and thawed meat (G-F/TM) samples and the frankfurters made from these samples. Frozen storage significantly affected (p<0.05) moisture, TBA value, instrumental color parameters (L*a*b*), WHC, total pigment, and total heme pigment in the raw meat samples; some frankfurters characteristics, such as moisture, L*(lightness), a* (redness) and b* (yellowness) were affected (p<0.05). However, the differences in the final products' process loss/cooking loss/frying loss and FRP were not significant. The sensory evaluation did not show any significance between the two groups of frankfurters It can be concluded that the frozen storage of minced beef meat for 4 weeks at -18?C and the consequential thawing process (at 4?C for 24h) does not significantly affect the overall acceptability of frankfurters prepared from them. However, effects on the marked changes in instrumental color are apparent.

Prevalence of Shiga Toxin-Producing Escherichia coli O157 and Non-O157 Serogroups Isolated from Fresh Raw Beef Meat Samples in an Industrial Slaughterhouse.

Background The aims of the current study are the identification of O157 and non-O157 Shiga Toxin-Producing Escherichia coli (STEC) serogroups isolated from fresh raw beef meat samples in an industrial slaughterhouse, determination of antimicrobial resistance patterns, and genetic linkage of STEC isolates. Materials and Methods A total of 110 beef samples were collected from the depth of the rump of cattle slaughtered at Hamadan industrial slaughterhouse. After detection of E. coli isolates, STEC strains were identified according to PCR for stx1, stx2, eaeA, and hlyA virulence genes, and STEC serogroups (O157 and non-O157) were identified by PCR. The genetic linkage of STEC isolates was analyzed by the ERIC- (Enterobacterial Repetitive Intergenic Consensus-) PCR method. The antimicrobial susceptibility of STEC isolates was detected by the disk diffusion method according to CLSI guidelines. Results Among 110 collected beef samples, 77 (70%) were positive for E. coli. The prevalence of STEC in E. coli isolates was 8 (10.4%). The overall prevalence of O157 and non-O157 STEC isolates was 12.5% (one isolate) and 87.5% (7 isolates), respectively. The hemolysin gene was detected in 25% (2 isolates) of STEC strains. Evaluation of antibiotic resistance indicated that 100% of STEC isolates were resistant to ampicillin, ampicillin-sulbactam, amoxicillin-clavulanic acid, and cefazolin. Resistance to tetracycline and ciprofloxacin was detected in 62.5% and 12.5% of isolates, respectively. The analysis of the ERIC-PCR results showed five different ERIC types among the STEC isolates. Conclusion The isolation of different clones STECs from beef and the presence of antibiotic-resistant isolates indicate that more attention should be paid to the hygiene of slaughterhouses.

Application of Vegetal Oils in Developing Bioactive Paper-Based Materials for Food Packaging

A major disadvantage of conventional food packaging materials is the difficulty in disposal and recycling, due to their high stability to environmental and thermal stress. The trend now is to develop new eco-friendly food packaging that can substitute fossil fuel derived materials. Cellulose, the main constituent of paper-based food packages, is a favorable starting material for such purpose. In this study we present a new method to obtain bioactive paper based materials suitable for food packaging applications. By combining eco-friendly activation processes (cold plasma or gamma irradiation) and bioactive plant oils (clove essential oil and rosehip seeds vegetal oil) for modification of kraft paper, new materials with antioxidant and antibacterial activity were obtained. The oil-loaded bioactive paper based materials presented increased hydrophobicity (from 97° contact angle in the case of kraft paper to 115° for oil-loaded sample) and decreased water adsorption (a one-quarter decrease). Due to various interactions with the functional groups of plant oils, the modified kraft paper presents different antibacterial and antioxidant properties. Essential clove oil imprinted higher antioxidant activity (owing to the high content in eugenol and eugenol acetate phenolic compounds) and was more efficient in reducing the bacterial growth on fresh beef meat and on fresh curd cheese. The cold pressed rosehip seeds oil acted as aslightly better antibacterial agent against Listeria monocytogenes (+), Salmonella enteritidis (−) and Escherichia coli (−) bacterial strains. Thus, the newly developed bioactive paper could be used as effective packaging material that can help preserving food quality for longer time.

Characterization of Tuna Skin Gelatin Edible Films with Various Plasticizers‐Essential Oils and Their Effect on Beef Appearance

This study aimed to determine physicochemical, antioxidant, and antibacterial characteristics of tuna skin gelatin edible films containing glycerol or sorbitol plasticizers with turmeric or eucalyptus essential oils (EOs) and their effect on the fresh beef meat appearance and hardness. The results showed that the addition of EOs caused a significant decrease in transmittance, transparency, water vapor permeability, and solubility but increase the thickness, tensile strength, elongation at break (EAB), and antioxidant activity (p < .05). Sorbitol film had better physical properties than gliserol. Edible films containing 1.5% EO had moderate to strong (9.33–18.83 mm) inhibition for Escherichia coli and Staphylococcus aureus. Fourier transforms infrared (FTIR) spectra on edible film containing EOs have high amplitude at 2,924.09–2,931.80 wavenumbers. This edible films applied on beef can maintain the texture and color of up to Day 3. Thus, the addition of turmeric and eucalyptus EO can increase antioxidant and antibacterial activities and decrease physical properties of edible films that can be applied to protect beef quality. Practical applications In recent years, there has been a significant focus on the development of the biodegradable edible films and such as an approach for reducing the environmental risks resulting from the nonbiodegradable synthetic packing materials. In addition, our edible film developed from tuna skin by product incorporated with turmeric and eucalyptus essential oil also exhibits good antioxidant and antibacterial properties that can extend the shelf life of the food such as fresh beef meat. From the potential point of view, our work should stimulate more research toward the development and optimization of biodegradable edible films with antioxidant and also antibacterial properties.

Assessment of Beef Meat Handling, Physicochemical and Bacteriological Properties of Selected Butcheries in Hawassa City, Ethiopia

Meat is the flesh of an animal that is considered edible, especially that of a mammal or bird and is nutritionally rich in protein and allied nutrients. The carcass of an animal’s pass through several channels before being consumed, even the handling of the meat by the consumers determines its nutrient availability. Fresh meats are easily contaminated during slaughtering and thereafter the processing. If not properly handled, processed and preserved, the meat is a good medium to support growth and proliferation of microorganisms. The problem of beef handling and hygiene in butchers’ enterprise are focusing in slaughter slabs, beef transportation and butcheries especially in some small butchers. Over the past two decades, consumers have been exposed to a series of food safety frights including major outbreaks of food borne diseases, food security issues, and contaminated food supplies. The aim of the study is to assess the physicochemical characteristics of the beef in outlets, which includes water loss, water activity, cooking loss/ water holding capacity, pH, shear force, moisture content and ash, and the bacteriological quality of the beef meat viz. aerobic plate count, coliform count, fecal coliform, E. coli 0157:H7 type I, S. aureus, Salmonella, and Shigella spp. The fresh beef meat samples were collected from Hawassa city randomly selected agricultural meat distributors. The laboratory analyses were done according to standard methods for the examination of foods. The results of this study revealed that the change in physicochemical properties, specifically the amount of water content decrease not only affected meat color and quality but also made meat dry and tough. However, the entire beef samples were at the food grade level. Bacteriologically meat samples were at good quality status compared to the standard set for fresh foods such as raw meat. Moreover, Salmonella and Shigella spp. in every 25 gm sample of raw beef were not detected. Environment, equipment and personnel sanitary hygiene during butchering beef meat helps to keep beef meat bacteriologically safe and quality.

Nondestructive measurement of intramuscular fat content of fresh beef meat by a hand-held magnetic resonance sensor

ABSTRACT To realize nondestructive in-situ quantification of intramuscular fat in fresh beef meat, a lightweight (5.0-kg) hand-held sensor that consists of a planar radio-frequency coil and a unilateral (i.e., single-sided) magnetic circuit was constructed as a subunit of a time-domain proton magnetic resonance (MR) scanner system. The MR scanner based on proton relaxometry enables the nondestructive quantification of the fat content of meat by using the difference in the spin-spin relaxation times (T2) of water molecules in muscle and of fat molecules. The investigation depth of the sensor unit was 7 mm, which is sufficient to probe the meat beneath a subcutaneous fat layer less than a few millimeters thick. The scanner was successfully applied in a laboratory at a meat temperature of 30.5°C to quantify the fat content at 30 locations in fresh beef samples. The required measurement time was 22 s for each location. Reasonable agreement with a root-mean-square error as small as 5.4 wt% was obtained for fat quantification compared with the conventional destructive food analysis (Soxhlet extraction method). Thus, the portable MR scanner with a hand-held sensor unit is a promising nondestructive and noninvasive tool for the in-situ fat quantification of fresh beef (e.g., carcasses) with thin subcutaneous fat layers at meat processing factories.

Antibacterial Effect of an Active Absorbent Pad on Fresh Beef Meat during the Shelf-Life: Preliminary Results

Nowadays, active packaging plays a key role in the food sector, improving the safety and quality of food and, at the same time, extending its shelf life. The aim of the study was to evaluate the efficacy that an active absorbent pad has in limiting microbial growth during the shelf-life of fresh bovine meat. The experiment was carried out on 50 slices of eye of round (semitendinosus muscle) of an adult bovine, packaged in two different packs, one containing the conventional pad (C: Control group) and the other containing the active pad (PAD group). The analyses, performed at 0, 3 and 6 days of refrigeration storage (4 °C), concerned the pH, color, total volatile basic nitrogen (TVBN) and microbiological parameters. The packaging with the active pad had no noticeable effect on the pH, but with regard to the color coordinates, the meat at day 6 was lighter than the control group (p &lt; 0.01). The innovative pad was able to delay the growth of all the microorganisms investigated, but only at day 3 (p &lt; 0.05 to p &lt; 0.001) compared to the control group. Furthermore, the TVBN values were lower than the control ones at both the third (p = 0.036) and sixth (p &lt; 0.01) day of analysis. All samples were negative for coagulase positive staphylococci, L. monocytogenes, and Salmonella spp. In conclusion, following a preliminary examination, the packaging with the active pad was potentially effective in delaying microbial growth and it positively affected the color and TVBN of beef meat.

Effect of gamma irradiation on physico-mechanical and structural properties of active Farsi gum-CMC films containing Ziziphora clinopodioides essential oil and lignocellulose nanofibers for meat packaging.

The objective of this study was to examine the effect of gamma irradiation (0, 2.5, and 5 kGy) on physico-mechanical and structural characteristics of films based on Farsi gum-carboxymethyl cellulose supplemented with Ziziphora clinopodioides essential oil (ZEO; 0%, 1%, and 2%) and lignocellulose nanofibers (LCNF; 0%, 1%, and 2%), and their application on fresh minced beef meat's shelf-life during refrigerated temperature (4± 1°C) for 16 days. Gamma irradiation under the 60 Co source at 2.5 and 5 kGy doses did not have a significant effect on thickness, tensile strength, swelling index, oxygen permeability, and water vapor transmission rate of prepared films (P >0.05). The best microbiological (total viable count, psychrotrophic bacterial count, Pseudomonas spp., Brochothrix thermosphacta, lactic acid bacteria, and Enterobacteriaceae) and chemical (thiobarbituric acid reactive substances, total volatile base nitrogen content, and peroxide value) properties were recorded for samples packaged with ZEO 2% + LCNF 2%, followed by ZEO 2% + LCNF 1%, ZEO 1% + LCNF 2%, and ZEO 1% + LCNF 1%. These results indicate acceptable extensions of hurdle technology for prolonged refrigeration of minced beef meat. PRACTICAL APPLICATION: The application of active packaging films has received considerable interest in extending the shelf-life of perishable foods during prolonged chilled storage. The effects of active Farsi gum-carboxymethyl cellulose films supplemented with Ziziphora clinopodioides essential oil 2% + lignocellulose nanofibers 2% resulted in delaying lipid oxidation and microbial spoilage growth of refrigerated minced beef meat and consequently extending the shelf-life during storage for at least 16 days.

Analysis of Microbiota Structure and Potential Functions Influencing Spoilage of Fresh Beef Meat.

Beef is one of the most consumed food worldwide, and it is prone to spoilage by bacteria. This risk could be caused by resident microbiota and their alterations in fresh beef meat during processing. However, scarce information is available regarding potential spoilage factors due to resident microbiota in fresh beef meat. In this study, we analyzed the microbiota composition and their predicted functions on fresh beef meat. A total of 120 beef meat samples (60 fresh ground and 60 non-ground beef samples) were collected from three different sites in South Korea on different months, and the microbiota were analyzed by the MiSeq system. Our results showed that although the microbiota in beef meat were varied among sampling site and months, the dominant phyla were the same with shared core bacteria. Notably, psychrotrophic genera, related to spoilage, were detected in all samples, and their prevalence increased significantly in July. These genera could inhibit the growth of other microbes with using glucose by fermentation. The results of this study extend our understanding of initial microbiota in fresh beef meat and potential functions influencing spoilage and can be useful to develop the preventive measures to reduce the spoilage of beef meat products.

Characterization of Diarrheagenic Escherichia coli Isolated from Fresh Beef, Pork, and Chicken Meat in Korean Markets

Diarrhea is a major public health concern associated with pathogenic Escherichia coli infections. Foodborne pathogenic E. coli can lead to large diarrheal outbreaks and hence, there is a need to estimate the frequency of pathogenic E. coli load in the various types of meat available in markets. In the present study, we classified and characterized diarrheagenic E. coli isolates collected from 399 raw meat samples from retail sources in Korea. Shiga toxin-producing E. coli (STEC) were detected in 11 (9.7%) samples, including nine strains (8.0%) in beef and two strains (1.8%) in chicken. The frequency of the detected virulence markers were as follows: astA, 28.3%; escV,18.6%; eaeA,17.7%; ent, 7.0%; EHEC-hly, 4.4%; stx1, 3.5%; and stx2, 3.5%. We did not observe any typical EPEC, EIEC, or ETEC virulence determinants in any of the samples. The STEC serotype O26 was detected in one sample, but no other serogroups (O91, O103, O128, O157, O145, O111, and O121) were found. Further research is needed to better understand the virulence mechanism of STEC serotypes, their ecology, and prevalence in animals, food, and the environment. These results will help improve risk assessment and predict the sources of food poisoning outbreaks.

Animal welfare and gender: a nexus in awareness and preference when choosing fresh beef meat?

The modern consumer is now more attentive towards animal welfare practices and this represents an important factor when purchasing meat, whereby ethical, sociological and economic implications are evaluated. In addition, the socio-demographic characteristics of consumers evidence different sensitivities with regard to selection patterns and consumption styles. This study aims to explore the role of Gender in beef meat purchasing preferences, assessing consumer awareness of responsibility towards animal welfare, through the use of cross-tabulation with χ2 to test the different behaviour of men and women and the use of principal component analysis and cluster analysis to classify attitudes of choice according to gender. Among the research aims, this study examined consumer attitudes towards certain ‘ethically incorrect’ animal products, as well as their awareness of the institutional responsibility in controlling animal welfare standards during the meat production process. The study conducted in Northwest Italy, involving 512 respondents, shows that women are more sensitive to AW aspects and place trust in those responsible for certification of animal welfare standards, such as veterinarians and consumer associations, and also shows that it is possible to identify an ‘animal welfare sensitive’ profile of meat consumer. HIGHLIGHTS Modern consumer evaluates ethical, sociological and economic implications in animal friendly meat purchasing process Gender affects awareness of the responsibilities of veterinary, public health control bodies and consumer associations to verify animal welfare Cluster highlighted consumer differences in perception towards animal welfare

Potential application of Brassica rapa subsp. pekinensis extract on fresh beef meat during refrigeration storage

This study dealt about the volatile profile of Brassica rapa subsp. pekinensis (BRARP) using gas chromatography-mass spectrometry (GC-MS) and computer-based molecular docking method. Its antimicrobial effect was also evaluated to determine the bioactive potential of BRARP (1.5% and 2% w/v) extract on the shelf life of beef for 16 days of refrigeration storage. The Caenorhabditis elegans was used as an in vivo model for chemotaxis and colonization in the intestinal lumen of the worm. The 1,2-benzenedicarboxylic acid was the major bioactive compound revealed by the molecular docking method. The C. elegans model shows that extract was not cytotoxic; however, shows beneficial effect by reducing the E. coli O157 population in the gut of worm. The 2% BRARAP samples maintained significantly lower values (p < .05) for all quality attributes compared to control throughout storage. Thus, 2% of BRARP could be used as an effective natural antimicrobial agent for improving the microbiological safety of beef. Practical applications With the increasing demand for natural ingredients as an alternative to synthetic antimicrobial agents or preservative in food processing, the quest for innovative newer bioactive compounds is increasing. Recently, few researchers have explored the potential of using BRARP, a natural extract as an effective antimicrobial for controlling foodborne pathogens. The results of the present investigation explore the antimicrobial efficacy of BRARP in raw beef meat. The results suggested that BRARP can reduce the meat spoilage losses and maintain the shelf life in all quality attributes, and thus it can be used as a natural antimicrobial agent in the meat industry.

Antibacterial effect of lactic acid bacteria against psychrotrophic microorganisms in fresh minced beef meat during storage at 4 celsius

Abstract This study was conducted to investigate the antimicrobial effect of probiotic (Lactobacillus casei, Lactobacillus dulbrueckii and Bifidobacterium lactis) against psychrotrophic bacteria; which gave a promising biopreservation technique against psychrotrophs, pseudomonas and aeromonas growth in raw fresh minced beef meat during refrigerated storage at 4OC for 10 days. The meat samples were divided into 4 portions (100 g. each), portion A was inoculated with lactobacillius casei, portion B was inoculated with lactobacillus delbrueckii, portion C was inoculated with Bividobacterium lactis and control group. Results showed the reduction in the mean psychrotrophic count, mean pseudomonas count and mean aeromonas count as followed 5.63x104, 2.30x104, and 2.57x103 CFUg for group A; 4.00x104, 1.20x104, and 1.60x103 CFUg for group B; 1.40x104, 7.20x103, and 6.40x102 CFUg for group C, respectively. As conclusion ,using of probiotics as bio-preservatives in fresh minced beef meat are of promising trend for its health benefits and antibacterial effect on total psychrotrophic count ,pseudomonas count and aeromonas count.