Bio protection and preservation of raw beef meat using pungent aromatic plant substances
Journal of the Science of Food and Agriculture2014Vol. 94(12), pp. 2456–2463
Citations Over TimeTop 11% of 2014 papers
Radha krishnan Kesavan, Babuskin Srinivasan, Azhagu Saravana Babu Packirisamy, Mohammed A. Fayidh, Kalleary Sabina, G.R. Archana, M. Sivarajan, M. Sukumar
Abstract
The results of this study show that spice extracts were effective in inhibiting the growth of microbial populations and retarding lipid oxidation during refrigerated storage (4 °C) of raw beef meat. They also suggest that combinations of these extracts may have potential as natural preservatives in raw meat products.
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