Crude essential oil from roots of white’s ginger ( Mondei whitei ) as natural minced beef preservative

2022 ◽  
Author(s):  
Kazeem. K. Olatoye
Keyword(s):  
Essential Oil ◽  
Minced Beef

Bio-preservative effect of the essential oil of the endemic Mentha piperita used alone and in combination with BacTN635 in stored minced beef meat

Meat Science ◽  
2016 ◽  
Vol 117 ◽  
pp. 196-204 ◽  
Author(s):  
Slim Smaoui ◽  
Anis Ben Hsouna ◽  
Aida Lahmar ◽  
Karim Ennouri ◽  
Ahlem Mtibaa-Chakchouk ◽  
...  
Keyword(s):  
Essential Oil ◽  
Mentha Piperita ◽  
Beef Meat ◽  
Minced Beef

scholarly journals Phytochemical Constituents and Antioxidant Activity of Sweet Basil (Ocimum basilicum L.) Essential Oil on Ground Beef from Boran and Nguni Cattle

2019 ◽  
Vol 2019 ◽  
pp. 1-8 ◽  
Author(s):  
Andrew Bamidele Falowo ◽  
Felicitas Esnart Mukumbo ◽  
Emrobowansan Monday Idamokoro ◽  
Anthony Jide Afolayan ◽  
Voster Muchenje
Keyword(s):  
Essential Oil ◽  
Lipid Oxidation ◽  
Ocimum Basilicum ◽  
Gas Chromatography Mass Spectrometry ◽  
Meat Industry ◽  
Antioxidant Additive ◽  
Sweet Basil ◽  
Minced Beef ◽  
Nguni Cattle ◽  
Meat Samples

The global meat industry is characterised by a growing interest in natural preservative additives. This study determined the effect of sweet basil (Ocimum basilicum L.) essential oil (SBEO) on colour and lipid oxidation in minced beef. The phytoconstituents of SBEO were analyzed by gas chromatography mass spectrometry. Thereafter, minced beef samples from Nguni and Boran cattle were treated with either no additives (control, C) or SBEO added at 2% (SB2), 4% (SB4), or 6% (SB6). The meat samples were aerobically packaged and stored (4 ± 1°C) for seven days for measurement of lightness (L⁎), redness (a⁎), yellowness (b⁎), hue, chroma, and lipid oxidation (acid-reactive substances, TBARS) on days 0, 4, and 7. Thirty-two bioactive compounds with reported antioxidant and antimicrobial and activities were identified in SBEO, including Estragole (41.40%), 1, 6-Octadien-3-ol, 3,7-dimethyl (29.49%), and trans-.alpha.-Bergamotene (5.32%). On days 0, 4, and 7, SB2, SB4, and SB6 had higher (P < 0.05) L⁎, a⁎, b⁎, hue, and chroma values; and on days 0 and 4 TBARS were lower (P < 0.05) in SB2 and SB4 than C and SB6. The addition of 2% and 4% SBEO improved colour and lipid oxidative stability, demonstrating potential for its use as a natural antioxidant additive in meat.

Combined antimicrobial effect of oregano essential oil and caprylic acid in minced beef

Meat Science ◽  
2013 ◽  
Vol 95 (2) ◽  
pp. 190-194 ◽  
Author(s):  
Radka Hulankova ◽  
Gabriela Borilova ◽  
Iva Steinhauserova
Keyword(s):  
Essential Oil ◽  
Caprylic Acid ◽  
Antimicrobial Effect ◽  
Oregano Essential Oil ◽  
Minced Beef
Sign in / Sign up

Export Citation Format

Share Document