Raw Minced Beef Research Articles

Potentials of beetroot (Beta vulgaris L.) peel extract for quality enhancement of refrigerated beef meat

Given the significant quantity of betalain pigments, beetroot represents a potential source of natural colorants that can be employed in the food industry. The present investigation explored the impact of ethanolic beetroot peel (EBP) extract in beef meat preservation. EBP displayed a 2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging effect with an IC50 value of 0.96 mg/mL. The anti-S. aureus, anti-L. monocytogenes, anti-E. coli, and anti-Salmonella enterica activity was assessed, and the minimum inhibitory concentration was ≤1.5 mg/mL. EBP extracts at three concentrations of 0.075%, 0.15%, and 0.3%, and butylated hydroxytoluene (BHT) concentration of 0.01%, employed at its recommended limit, were incorporated in refrigerated raw minced beef meat. The impact of these treatments on chemical stability, instrumental color, microbiological and sensory attributes of meat was monitored for 14 days at 4°C. At different levels, EBP extract led to a decrease in lipid/protein oxidation parameters and delayed microbial load throughout storage, with improved instrumental color and sensory traits. Interestingly, EBP extract at 0.3% has the strongest preservative effect until the end of storage. Using principal component analysis, effective discrimination was elucidated by linking sensory traits with chemical oxidation behavior, microbial alterations, and instrumental color. This investigation proved that EBP could be an encouraging natural additive in the meat industry.

Gelatin-sodium alginate packaging film with date pits extract: An eco-friendly packaging for extending raw minced beef shelf life

Gelatin-sodium alginate-based active packaging films were formulated by including date pits extracts (DPE), as bioactive compound, in raw minced beef meat packaging. The DPE effects at 0.37, 0.75 and 1.5% (w/w, DPE/ gelatin-sodium alginate) on physical, optical, antioxidant and antibacterial properties of established films were assessed. Findings showed that film lightness decreased with the incorporation of DPE. Physical, antioxidant and anti-food-borne pathogens capacities were enhanced by increasing DPE concentration in the films. For 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), the films with 1.5% DPE had the greatest levels (94 and 88%, respectively). DPE films (1.5%) also exhibited the highest anti-Listeria moncytogenes activity, with an inhibition zone of 25 mm. Moreover, during 14 days at 4 °C, the bio-preservative impact of gelatin-sodium alginate film impregnated with DPE at three levels on microbial, chemical, and sensory characteristics of meat beef samples was evaluated. By the end of the storage, DPE at 1.5% enhanced the instrumental color, delayed chemical oxidation and improved sensory traits. By chemometric techniques (principal component analysis (PCA) and heat maps), all data allowed to obtain helpful information by segregating all the samples at each storage time. PCA and heat maps could connect oxidative chemical changes, instrumental color parameters, and microbiological properties to sensory attributes. These data offer an approach to well interpreting the sensory quality and how they are affected by chemical and microbiological changes in the studied meat samples. Our findings indicated the potential of the gelatin-sodium alginate film incorporated with DPE for enhancing meat safety and quality.

Nano-encapsulation of a combination of clove oil and thymol and their application in fresh-cut apples and raw minced beef

This study aimed to improve the antimicrobial activity of natural antimicrobials by combination and nanoencapsulation technology and to confirm the effect of combination and nanoencapsulation on their antimicrobial activity in fresh-cut apples and raw minced beef. The combinations of clove oil and thymol (CoTh), and clove oil and α-tocopherol (CoTo) were selected as primary synergistic antimicrobial combinations against two gram-positive bacteria (Staphylococcus aureus and Listeria monocytogenes) and two gram-negative bacteria (Escherichia coli and Salmonella typhimurium) using minimum inhibitory concentrations and fractional inhibitory concentration indices. CoTh-loaded and CoTo-loaded nanoparticles (NPs) were obtained by ionic gelation of chitosan (CS) with poly γ-glutamic acid (γ-PGA). CoTh was selected as the final combination based on the synergistic antimicrobial activity identified against all bacteria tested in this study using a time-kill assay. The CoTh-loaded CS/γ-PGA NPs more effectively inhibited the growth of gram-positive and gram-negative bacteria than free CoTh for an elongated period in the time-kill assay and fresh-cut apple and minced beef samples. Therefore, CS/γ-PGA nanoencapsulation could be a promising technique for improving and maintaining the inhibitory effects of CoTh against pathogenic bacteria, even in the presence of other ingredients, such as sugar, fat, and protein, in food.

Kappa-carrageenan-poly(vinyl alcohol) electrospun fiber mats encapsulated with Prunus domestica anthocyanins and epigallocatechin gallate to monitor the freshness and enhance the shelf-life quality of minced beef meat

The current study was conducted with the aim of fabricating k-carrageenan-poly(vinyl alcohol) (KC-PVA) electrospun fiber mats containing Prunus domestica extract (PDE; 3%) and epigallocatechin gallate (EGCG; 5 and 10 µg/ml) to monitor the spoilage and enhance the shelf-life quality of raw minced beef meat during prolonged chilled storage. The anthocyanin-rich electrospun fibers displayed color change when subjected to the different pH buffer solutions as follows: pH 1 = light pink; pH 2-5 = red; pH 6-8 = purplish-red; pH 9-10 = green; and pH 11-12 = brown. By incorporating PDE and PDE + EGCG into the KC-PVA electrospun fibers, tensile strength, water vapor permeability, moisture content, and water solubility decreased significantly, while thickness and elongation at break increased significantly compared to the control group (P < 0.05). Among different treatments, the lowest microbial and chemical changes and the highest sensory scores were found in the minced beef meat packaged with KC-PVA-EGCG 5 µg/ml-PDE 3% and KC-PVA-EGCG 10 µg/ml-PDE 3% electrospun fibers. At the end of the study (day 15), the total viable count, pH, and total volatile basic nitrogen of samples packaged with KC-PVA-PDE 3% electrospun fibers reached 7.21 log CFU/g, 6.63, and 28.07 mg N/100 g, respectively. In this group, the color of the electrospun fiber mats changed from white to purplish-red. Our findings indicate that the fabricated electrospun fibers with antimicrobial and antioxidant activities can be utilized as a smart packaging material for minced beef meat during refrigerated storage.

Assessment of the phytochemical composition, antimicrobial activity and anti-inflammatory effects of Lobularia maritima extracts on lipopolysaccharide-stimulated RAW 264.7 cells and their capacity to extend the shelf life of raw minced beef

Assessment of the phytochemical composition, antimicrobial activity and anti-inflammatory effects of Lobularia maritima extracts on lipopolysaccharide-stimulated RAW 264.7 cells and their capacity to extend the shelf life of raw minced beef

Pistachio Hull Extract as a Practical Strategy to Extend the Shelf Life of Raw Minced Beef: Chemometrics in Quality Evaluation.

The agricultural processing industry produces a notable quantity of by-products rich in bioactive compounds, which can be exploited for agri-food applications. From pistachio industrial processing, pistachio's hull is one of the major by-products. This work aimed to evaluate the potential of pistachio hull, as a potential source of natural antioxidant, to preserve the meat quality. Here, we investigated the impact of aqueous pistachio hull extract (PHE) at 0.156% (PHE1), 0.312% (PHE2), and 0.625% (PHE3) on the quality of raw minced beef meat stored for 14 days at 4°C. At the end of storage, mesophilic total viable plate, psychotropic and Enterobacteriaceae counts, showed significantly lower (P < 0.05) microbial count in PHE samples. PHE3 revealed a powerful inhibitory effect on lipid/protein oxidation, and sensory characteristics were positively (P < 0.05) affected. Principal component analysis and heat map indicated complex and close synchronized relations among lipid/protein oxidation processes, microbial loads, and sensory attributes. Obtained results using univariate and multivariate statistical analysis underlined the importance of using different mathematical approaches, which are complementary to each other and could provide considerable information about the minced beef meat treated by PHE. Therefore, compared to synthetic antioxidants, PHE could be a clean-label alternative that can protect and enhance the quality of meat products.

Antibiotic Resistance Characteristics and Prevalence in Kitfo, an Ethiopian Beef Tartar

Kitfo is a version of beef tartar widely consumed in the Ethiopian community. It is made from raw minced beef and a blend of powdered spice and butter. Although previous studies have shown that kitfo contains several bacteria that are of public health concern, the status of their antibiotic resistance is not known. In this study, the antibiotic resistance of bacterial isolates from 26 retail kitfo samples obtained from the Washington metropolitan area was analyzed. Characterization and antibiotic sensitivity of the isolates were determined by the Vitek 2 system and pulsed-field gel electrophoresis was used to delineate the intraspecies variations. Of the isolates, 59% were resistant to two or more antibiotics. Acinetobacter calcoaceticus and Pseudomonas luteola were multidrug resistant to the classes of β-lactam, cephalosporins, and nitrofurantoin. The antibiotic susceptibility profile of the isolates was cefazolin (59%), cefoxitin (50%), ampicillin (32%), and nitrofuran (18%). Most isolates (75%) were Enterobacteriaceae, whereas only 3.8 and 2.6% were Pseudomonadaceae and Moraxellaceae, respectively. Of the Enterobacteriaceae, Enterobacter cloacae, Escherichia coli, and Klebsiella spp. were the most predominant. All isolates except Klebsiella spp. showed high genetic variation (>65%). This study implicates for the first time kitfo as a potential reservoir of antibiotic-resistant bacteria.

Prevalence and Loads of Fecal Pollution Indicators and the Antibiotic Resistance Phenotypes of Escherichia coli in Raw Minced Beef in Lebanon.

Meat is an important source of high biological value proteins as well as many vitamins and minerals. In Lebanon, beef meats, including raw minced beef, are among the most consumed of the meat products. However, minced beef meat can also be an important source of foodborne illnesses. This is of a major concern, because food safety in Lebanon suffers from well-documented challenges. Consequently, the prevalence and loads of fecal coliforms and Escherichia coli were quantified to assess the microbiological acceptability of minced beef meat in Lebanon. Additionally, antibiotic resistance phenotypes of the E. coli were determined in response to concerns about the emergence of resistance in food matrices in Lebanon. A total of 50 meat samples and 120 E. coli isolates were analyzed. Results showed that 98% and 76% of meat samples harbored fecal coliforms and E. coli above the microbial acceptance level, respectively. All E. coli were resistant to at least one antibiotic, while 35% of the isolates were multidrug-resistant (MDR). The results suggest that Lebanon needs to (1) update food safety systems to track and reduce the levels of potential contamination in important foods and (2) implement programs to control the proliferation of antimicrobial resistance in food systems.

Characteristics of Microbial Colony Counts on Agar Plates for Food and Microbial Culture Samples

Microbial colony counts of concern of food products are one of the most important items in microbiological examinations. The distributions of colony counts per agar plate of food samples are considered to be reflected with microbial cell distributions in food homogenates. However, (i) the probabilistic distributions of the colony counts per agar plate at the dilution of counting and (ii) the relationship between the colony counts per plate and the number of agar plates for food samples have not been intensively studied so far. In this study, therefore, these two points were studied with raw food samples of raw minced beef and chicken and raw milk and microbial culture samples of Escherichia coli, Staphylococcus aureus, and Saccharomyces cerevisiae. Among four major probabilistic distributions, it was found that aerobic plate counts per plate of the foods were well described with negative binomial, Poisson, and normal distributions and that the colony counts per plate of microbial cultures were described well with binomial, Poisson, and normal distributions. The effect of the number of agar plates on the estimation of the mean of colony counts per plate of a sample was then studied with the data randomly resampled from the experimental data. The resampled data showed that with more number of plates the mean of counts fluctuated less and the coefficients of variation of colony counts per plate decreased further, which were coincident to the estimated by the central limit theory. Our study would provide useful information on the characteristics of colony counts per plate of food samples which are routinely examined.

Incorporation of probiotic strain in raw minced beef meat: Study of textural modification, lipid and protein oxidation and color parameters during refrigerated storage

The aim of this work was to evaluate the effect of different concentrations of probiotic strain Lactobacillus plantarum TN8 on the quality and safety of raw minced beef after 10 days of refrigerated storage. The obtained results showed that the incorporation of the probiotic strain can inhibit the proliferation of spoilage microorganisms, such Listeria monocytogenes and Salmonella spp., delay the lipid oxidation, improve texture parameters, and extend the shelf life of these products during storage. We also examined the correlations between protein and lipid oxidation, texture profile and color parameters of raw minced beef meat inoculated with L. plantarum TN8. The incorporation of strain at 108 CFU/g resulted in better quality inclusive color, lipid oxidative stability, and texture parameters notably cohesiveness, adhesiveness, hardness and chewiness. Overall, the findings demonstrated that TN8 can be used as a biopreservative agent for extending the safety and quality of refrigerated raw minced beef meat.

ANTIBACTERIAL AND ANTIOXIDANT EFFECT OF BLACK SEED OIL AND BLACK SEED POWDER ON BEEF MINCED MEAT

he aim of this study is to determine the effect of the addition of different levels of black seed oil and black seed powder to beef meat ball on the quality and shelf life of beef patties. During the studies lipid oxidation, number of aerobic bacteria, psychrotrophes and entero bactriacea of raw minced beef stored under refrigeration conditions for 24days were determinated. Results showed that the addition of BSO, BSP have significant decrease in APC for 10 days after that no significant decrease in count, treatment of meat balls with black seed oil (at concentrations 1, 2, 3%) induce significant decrease in enterobacteriaceae count at different period of storage, however a ddition of black seed powder (at concentrations 2, 4, 6%) induced significant increase in psychrotrophs count at different period of storage. The outcomes of this research is that addition of black seed oil and black seed powder to beef meat does not increase shelf life of meat. However, This addition has antioxidant effect.

Antibacterial And Antioxidant Effect Of Black Seed Oil And Black Seed Powder On Beef Minced Meat

The aim of this study is to determine the effect of the addition of different levels of black seed oil and black seed powder to beef meat ball on the quality and shelf life of beef patties. During the studies lipid oxidation, number of aerobic bacteria, psychrotrophes and entero bactriacea of raw minced beef stored under refrigeration conditions for 24days were determinated. Results showed that the addition of BSO, BSP have significant decrease in APC for 10 days after that no significant decrease in count, treatment of meat balls with black seed oil (at concentrations 1, 2, 3%) induce significant decrease in enterobacteriaceae count at different period of storage, however a ddition of black seed powder (at concentrations 2, 4, 6%) induced significant increase in psychrotrophs count at different period of storage. The outcomes of this research is that addition of black seed oil and black seed powder to beef meat does not increase shelf life of meat. However, This addition has antioxidant effect.

Prevalence of E. coli O157:H7 in Raw Minced Beef at Slaughterhouses in Tripoli, Lebanon

Prevalence of E. coli O157:H7 in Raw Minced Beef at Slaughterhouses in Tripoli, Lebanon

Detection and Evaluation of Escherichia coli O157:H7 and Shiga-toxin Genes stx1, stx2 in Cattle Meat Samples.

Background: Screening of transmission routes and routine control of the food for foodborne-pathogens are vital in terms of public health. In this study, we aimed to investigate and evaluate the presence of E. coli O157:H7 strains and toxins in the cattle meat samples collected from different markets and butchers. Methods: We collected 116 raw minced cattle beef samples from the supermarkets and the butcher stores. We used bacterial culture-based conventional isolation methods as recommended by the CDC and FDA determination of STEC in the minced cattle beef samples. Then we used PCR to detect stx genes in sorbitol negative E. coli. This way, we indirectly demonstrated the presence of the stx genes in meat samples. Additionally, we used an agglutination test for the detection of E. coli O157:H7. Results: E. coli O157-suspected isolates were found in 17 (14.6%) out of 116 raw minced meat samples examined with tests. STEC stx toxin gene was found in 14 (12.06%) of the sorbitol-negative E. coli isolates tested with real-time PCR method. There was no statistical difference between samples collected from markets and butchers according to STEC stx toxin gene positivity rate. Latex agglutination method performed very poor results in suspected strains compared the PCR results (p < 0.05). Conclusions: Meat products sold in markets and butchers carry low but similar risks for infections and epidemics in our region. In the studies that evaluate the presence of the STEC, agglutination methods cannot be trusted alone and, therefore, this test should be combined with at least one of the conventional microbiological or molecular methods.

Detection of E. coli, as a contaminant of minced meat in certain locations of Baqubah city-Diyala Province-Iraq

This survey investigated the prevalence of Escherichia coli (E.coli)in raw minced beef meat collected from different areas of Baqubah city in Diyala Province for detection of contamination with E.coli. A(90) samples were collected at (10)samples from each area in Baqubah city.and different dilutions were made for each one (10-1 , 10-2 , 10-3 ,10-4 ).These sample were pour onto MacConkey Agar and thenstreak onto eosin methylene blue agar(EMB) plates.The results was shown presence of high contamination ratio of the microbial isolation from minced beef meat of E.coli bacteria in different areas of Bagubah city. with positive ( 76.85% ),while negative (23.1%).

Effect of oxygen concentration in modified atmosphere packaging on color and texture of beef patties cooked to different temperatures

Patties were made from raw minced beef after storage for 6days in modified atmosphere (0, 20, 40, 60, and 80% oxygen) to study the combined effect of oxygen concentration and cooking temperature on hardness and color. Increased oxygen concentrations generally led to larger (P<0.01) thiobarbituric acid-reactive substances (TBARS) values, greater (P<0.01) loss of free thiols and more formation of cross-linked myosin heavy chain. Hardness of cooked patties was generally lower (P<0.01) without oxygen. Premature browning of cooked patties was observed already at a relative low oxygen concentration of 20%. The internal redness of cooked patties decreased (P<0.05) with increasing oxygen concentrations and increasing cooking temperatures. Mean particle size (D(3,2)) of homogenized cooked meat generally increased (P<0.05) with increasing cooking temperatures and increasing oxygen concentrations, and particle size was correlated (r=0.80) with hardness of cooked patties.

Exploring the Bacterial Diversity of Belgian Steak Tartare Using Metagenetics and Quantitative Real-Time PCR Analysis

Steak tartare is a popular meat dish in Belgium. It is prepared with raw minced beef and is eaten with sauce, vegetables, and spices. Because it contains raw meat, steak tartare is highly prone to bacterial spoilage. The objective of this study was to explore the diversity of bacterial flora in steak tartare in Belgium according to the source and to determine which bacteria are able to grow during shelf life. A total of 58 samples from butchers' shops, restaurants, sandwich shops, and supermarkets were collected. These samples were analyzed using 16S rDNA metagenetics, a classical microbiological technique, and quantitative real-time PCR (qPCR) targeting the Lactobacillus genus. Samples were analyzed at the beginning and at the end of their shelf life, except for those from restaurants and sandwich shops, which were analyzed only on the purchase date. Metagenetic analysis identified up to 180 bacterial species and 90 genera in some samples. But only seven bacterial species were predominant in the samples, depending on the source: Brochothrix thermosphacta, Lactobacillus algidus, Lactococcus piscium, Leuconostoc gelidum, Photobacterium kishitani, Pseudomonas spp., and Xanthomonas oryzae. With this work, an alternative method is proposed to evaluate the total flora in food samples based on the number of reads from metagenetic analysis and the results of qPCR. The degree of underestimation of aerobic plate counts at 30°C estimated with the classical microbiology method was demonstrated in comparison with the proposed culture-independent method. Compared with culture-based methods, metagenetic analysis combined with qPCR targeting Lactobacillus provides valuable information for characterizing the bacterial flora of raw meat.

Efficient role of BacTN635 on the safety properties, sensory attributes, and texture profile of raw minced meat beef and chicken breast

Bacteriocin BacTN635, produced by Lactobacillus plantarum sp. TN635, was purified and characterised in previous work. In this study we report the biotechnological application of this bacteriocin as a biopreservative during storage at 4°C of raw minced meat beef and chicken breast. Overall, the results obtained showed that the addition of the semi-purified BacTN635 at 500 or 1000 AU g−1 in raw minced meat beef and chicken breast can delay the proliferation of spoilage microorganisms, suppress the growth of the pathogenic microorganism Listeria monocytogenes, improve sensory quality, texture attributes, and extend the shelf-life of these two meat products during refrigerated storage. BacTN635 at 1000 AU g−1 could extend the shelf-life, and the meat showed good sensory characteristics. Therefore, treatment with semi-purified BacTN635 can be used as a safe method for preservation of raw minced meat beef and chicken breast.

THE EFFECTIVENESS OF A TRAINING COURSES FOR DEVELOPING THE PRODUCTIVE CAPACITIES IN THE FIELD OF FOOD INDUSTRIES FOR THE WOMEN AND GIRLS IN REFA AND ALBADARY VILLAGES IN ASSIUT GOVERNORATE, TO SERVE THE SMALL PROJECTS

Abstract Aim: Evaluating the effectiveness of training courses for developing the productive capacities in the field of Food Industries for the women and girls in Refa and Albadary villages at Assiut governorate, to serve the small projects. Individuals& Methods: 36 women and girls from Refa and Albadary villages in Assiut governorate. Their ages from (20-35yrs), 18 women at Refa village and 18 at Albadary village. The trainees were divided every village into three equal groups so that each trainee be seen knock a good product implementation (each group consists of 6 members). All trainees were subjected to socioeconomic data (age, education level, occupation, family size, number of home equipments) and aspects of knowledge and skill tests pre and post the training courses. The researcher in collaboration with JICA study team Council for SANYU CONSULTANTS INC.Japanese to Project for the Master Plan Study for Rural Development through Improving Marketing of Agricultural Produce for Small Scale Farmers in Upper Egypt (IMP) has lectured on the theory of the trainees to study of the small projects including: definition – their properties – kinds – elements – dimensions – characteristics – and their role in the development. Besides study of training including definition - objectives and importance – planning principals for educational studies - stages of evaluation. Also, the research theoretical framework of training courses comprised Jams, juices, fruits, and vegetables study: definition – kinds – signs and features of quality - the properties of virtual and internal – nutrient content – ideal storage – seasons and methods of implementation – kinds of and reasons of disadvantages and invalidity– considerations of industrial and commercial quality.While in the practical side of training courses has the researcher explained the detailed practical methods of manufacture of fig, carrot, and orange jam, pomegranate and orange juice, ways of keeping okra, pomegranates by freezing, and processing of tomato sauce, The trainees in each village were divided to three equally groups so that each trainee practice good product is required. The researcher followed the experimental way.These training courses have been implemented in a place designated a training Agricultural of the Association for each village, this place is prepared under the supervision of a researcher in collaboration with the JICA study team. Practical training for each product was carried out three times (time for each group) for four hours/ day. Statistical analyses were applied. Results: revealed that the effectiveness of training courses for developing the productive capacities in the field of Food Industries for the women and girls in Refa and Albadary villages at Assiut governorate, to serve the small projects. And improve the gained knowledge and skills to the trainees after the training courses. This research was carried out to study the effect of addition volatile oils from natural herbs namely ginger, clove and peppermint on prolonging the shelf life of cold minced meat . Commercial raw minced beef meat was treated with extracted volatile oils at concentration of 1 % and stored at 3-5oC for 10 days. Results of GC-MASS indicated that all extracted volatile oils from herbs under investigation contained a various amount of aromatic compounds, namely oxygenated, terpens, alcohols, esters and phenols, The most effective radical scavenging activity DPPH was detected in clove oil was 85.72% in compare with the added volatile oils. Color, pH, Total Volatile Basis Nitrogen (TVB-N) and Thiobarbituric Acid Value (TBA) were determined..The meat beef samples treated with 1 % (ginger oil + clove oil + peppermint oils ) showed the best colour ,pH , lowering protein hydrolysis and reducing lipid oxidation , prolonged storage period in compare with other treated minced beef meat and control samples . Total Bacterial Count (TBC) was decreased in beef meat samples treated with essential oils than those of the control meat. All samples showed good overall acceptability and still accepted for sensory properties up to 8 days of storage at 3- 5o C. The obtained results indicated that aromatic compounds presented in volatile oils have high antioxidative effect in reducing the formation of secondary oxidation products and formation of ammonia during cold storage. So, It can be concluded that theses natural oils have potential effect to replace synthetic antioxidants which used in meat processing.

EFFECT OF ADDITION OF VOLATILE OILS FROM CLOVE, GINGER AND PEPPERMINT ON PROLONGING THE SHELF LIFE OF MINCED MEAT DURING COLD STORAGE

Abstract This research was carried out to study the effect of addition volatile oils from natural herbs namely ginger, clove and peppermint on prolonging the shelf life of cold minced meat . Commercial raw minced beef meat was treated with extracted volatile oils at concentration of 1 % and stored at 3-5oC for 10 days. Results of GC-MASS indicated that all extracted volatile oils from herbs under investigation contained a various amount of aromatic compounds, namely oxygenated, terpens, alcohols, esters and phenols, The most effective radical scavenging activity DPPH was detected in clove oil was 85.72% in compare with the added volatile oils. Color, pH, Total Volatile Basis Nitrogen (TVB-N) and Thiobarbituric Acid Value (TBA) were determined..The meat beef samples treated with 1 % (ginger oil + clove oil + peppermint oils ) showed the best colour ,pH , lowering protein hydrolysis and reducing lipid oxidation , prolonged storage period in compare with other treated minced beef meat and control samples . Total Bacterial Count (TBC) was decreased in beef meat samples treated with essential oils than those of the control meat. All samples showed good overall acceptability and still accepted for sensory properties up to 8 days of storage at 3- 5o C. The obtained results indicated that aromatic compounds presented in volatile oils have high antioxidative effect in reducing the formation of secondary oxidation products and formation of ammonia during cold storage. So, It can be concluded that theses natural oils have potential effect to replace synthetic antioxidants which used in meat processing.