Document Type : Original Article
Authors
1
Directorate of Veterinary Medicine, Qalubiya Governorate, Egypt
2
Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Benha University, Tukh, Qalyubia 13736, Egypt
3
Food hygiene Department, Animal Health Research Institute, Agriculture Research Center of Shebin El koom Branch, Egypt.
4
Department of Food Hygiene and Control (Meat hygiene), Faculty of Veterinary Medicine, Benha University, Benha 13736, Egypt.
Abstract
Nowadays, spices and herbal characteristics, including essential oils have been recommended as an essential meat additive for its strong antimicrobial and antioxidant which elongate the meat and meat products shelf-life. It, also, improve meat safety and enhance its acceptability. The current study was aimed to investigate the impact of 1.0 and 1.5% of each of ginger (GEO), lemon (LEO) and pomegranate (PEO) peels essential oils on beef steak freshness criteria i.e. pH, total volatile nitrogen (TVN) and thiobarbituric acid (TBA) along of 15 days in the refrigeration. Generally, oils addition revealed significant extension of the treated samples acceptability up to 12 days of storage. Whereas, the control samples spoiled within 6 days of storage. Moreover, the control group exceeded the acceptable limits after the 3rd day of storage, while the treated samples proved their potent antioxidant and antimicrobial traits with higher acceptability score. In addition, GEO, LEO and PEO appeared to add-value of the chemical freshness criteria and shelf-life as a consequence. So, it is recommended to use GEO, LEO and PEO as useful treatments to meat steak for more compatible beef steak with longer shelf-life.
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