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You searched for: Journal name Meat science Remove constraint Journal name: Meat science Subject antioxidants Remove constraint Subject: antioxidants Subject term bacteria Remove constraint Subject term: bacteria
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1. Assessment of oxidative stability and physicochemical, microbiological, and sensory properties of beef patties formulated with baobab seed (Adansonia digitata) extract

Author:
FahadY. Al-Juhaimi; Ibrahim A. Babtain; Isam A. Mohamed Ahmed; Omer N. Alsawmahi; Kashif Ghafoor; Oladipupo Q. Adiamo; Elfadil E. Babiker
Source:
Meat science 2020 v.162 pp. 108044
ISSN:
0309-1740
Subject:
Adansonia digitata; antimicrobial properties; antioxidant activity; antioxidants; bacteria; beef; chemical composition; lipids; oxidative stability; patties; phenolic compounds; seed extracts; sensory evaluation; sensory properties; shelf life; storage temperature
Abstract:
... The present study was conducted to evaluate the oxidative stability and the physicochemical, microbiological, and sensory properties of beef patties formulated with different concentrations (1%, 2%, and 3%) of baobab seed extract (BSE) during storage at 4 °C. The BSE contained a considerable number of phenolic compounds and exhibited antioxidant and antimicrobial activities (both on gram-positive ...
DOI:
10.1016/j.meatsci.2019.108044

2. In vivo and in vitro effects of selected antioxidants on rabbit meat microbiota

Author:
Sabrina Albonetti; Paola Minardi; Fabiana Trombetti; Fabiana Savigni; Attilio Luigi Mordenti; Gian Marco Baranzoni; Carlo Trivisano; Fedele Pasquale Greco; Anna Badiani
Source:
Meat science 2017 v.123 pp. 88-96
ISSN:
0309-1740
Subject:
Escherichia coli; Listeria monocytogenes; New Zealand White rabbit; Pseudomonas aeruginosa; Salmonella; aerobes; antibacterial properties; antioxidants; bacteria; coagulase positive staphylococci; cold storage; experimental diets; hamburgers; in vitro studies; rabbit meat; rabbits; vitamin E
Abstract:
... The purpose of this study was to investigate the effect of dietary vitamin E or EconomasE™ supplementation on the growth of several background/pathogenic bacteria on rabbit carcasses and hamburgers during refrigerated storage. For 51days, 270 New Zealand rabbits received either a basal diet, or experimental diets enriched with 100 or 200mg/kg of vitamin E or EconomasE™. The bacteria studied were S ...
DOI:
10.1016/j.meatsci.2016.09.004

3. Satureja horvatii essential oil: In vitro antimicrobial and antiradical properties and in situ control of Listeria monocytogenes in pork meat

Author:
Danka Bukvički; Dejan Stojković; Marina Soković; Lucia Vannini; Chiara Montanari; Boris Pejin; Aleksandar Savić; Milan Veljić; Slavica Grujić; Petar D. Marin
Source:
Meat science 2014 v.96 no.3 pp. 1355-1360
ISSN:
0309-1740
Subject:
Listeria monocytogenes; Satureja; antioxidants; bacteria; color; essential oils; flavor; minimum inhibitory concentration; p-cymene; pork; sensory evaluation; thymol; yeasts
Abstract:
... The dominant compounds in Satureja horvatii oil were p-cymene (33.14%), thymol (26.11%) and thymol methyl ether (15.08%). The minimum inhibitory concentration (MIC) varied from 0.03 to 0.57mg/mL for bacteria, and from 0.56 to 2.23mg/mL for yeast strains, while minimum bactericidal/yeast-cidal concentration (MBC/MYC) varied from 0.07 to 1.15mg/mL and 1.11 to 5.57mg/mL for bacteria and yeasts, respe ...
DOI:
10.1016/j.meatsci.2013.11.024
PubMed:
24342186