title: Bio protection and preservation of raw beef meat using pungent aromatic plant substances.
abstract: BACKGROUND
  This study examined the effectiveness of three individual spice (clove, cinnamon and oregano) extracts and their combinations in raw beef meat during refrigerated storage. Meat samples were monitored for microbiological (total viable count, Enterobacteriaceae, lactic acid bacteria, Brochothrix thermosphacta and Pseudomonas spp.) and physicochemical (pH, colour and thiobarbituric acid-reactive substances (TBARS)) attributes.
  
  
  RESULTS
  Samples treated with the combination of all three spice extracts showed lower bacterial counts and better L*, a* and b* values among treated samples during the storage period. Positive and negative control samples had the highest TBARS values at the end of the storage period. With the addition of spice extracts, TBARS values in raw beef samples were retarded effectively (P < 0.05) compared with control samples, especially when the combination of all three spice extracts was used.
  
  
  CONCLUSIONS
  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.
authors.affiliation: Centre for Biotechnology, A.C.Tech., Anna University, Chennai, 25, India.
authors.forename: Kesavan Radha
authors.initials: KR
authors.lastname: Krishnan
authors.forename: Srinivasan
authors.initials: S
authors.lastname: Babuskin
authors.forename: Packirisamy Azhagu Saravana
authors.initials: PA
authors.lastname: Babu
authors.forename: Mohammed Abbas
authors.initials: MA
authors.lastname: Fayidh
authors.forename: Kalleary
authors.initials: K
authors.lastname: Sabina
authors.forename: Ganesan
authors.initials: G
authors.lastname: Archana
authors.forename: Meenatchisundaram
authors.initials: M
authors.lastname: Sivarajan
authors.forename: Muthusamy
authors.initials: M
authors.lastname: Sukumar
mesh_terms: D000818:Animals; D000890:Anti-Infective Agents; D000975:Antioxidants / Q000494:pharmacology; D001419:Bacteria; D002417:Cattle; D002935:Cinnamomum zeylanicum; D015169:Colony Count, Microbial; D003116:Color; D005516:Food Microbiology; D005519:Food Preservation; D061353:Food Storage; D015227:Lipid Peroxidation / Q000187:drug effects; D008460:Meat / Q000032:analysis / Q000382:microbiology*; D009822:Oils, Volatile; D031341:Origanum; D028321:Plant Preparations; D017365:Spices; D027842:Syzygium; D017392:Thiobarbituric Acid Reactive Substances
chemical_list: D000890:Anti-Infective Agents; D000975:Antioxidants; D009822:Oils, Volatile; D028321:Plant Preparations; D017392:Thiobarbituric Acid Reactive Substances
keywords: biopreservatives; lipid oxidation; meat spoilage; raw beef; spices