Effects of plant extracts on the quality and shelf life of meat products
Abdiyeva K. Shambulova G.D. Kuzembayeva G.K. Smagulova A.K. Kengessova A. Syzdykova L.S.
December 2025University of Guilan
Caspian Journal of Environmental Sciences
2025#23Issue 51119 - 1126 pp.
This work explores the impact of extracts from three native plants of Kazakhstan, namely Rhodiola rosea, Artemisia dracunculus, and Hofarigon perforatum, on the quality and shelf life of beef during 14 days of refrigerated storage. Meat samples treated with extracts at optimal concentrations (0.1 to 0.15%) were subjected to the assessment of oxidative, microbial, and sensory spoilage indices in stated time intervals. Considering the statistical analysis, it was found that all extracts delayed the process of lipid oxidation significantly (p < 0.05), such that the amount of TBARS in samples treated with R. rosea reached 1.24 mg kg-1 on the final day, which is significantly reduced compared to the amount present in the control sample (3.45). Microbiologically, the total count of microorganisms in samples containing R. rosea extract remained below the critical limit of 7 log CFU g-1 during the 10 days, while this critical limit was detected on the seventh day in the control sample. This significant superiority of the samples upon treatment was further confirmed by sensory evaluation, as the overall acceptance score of the Rhodiola sample on the final day attained the value of 6.0, while such value was recorded for the control sample at 2.5. Finally, it could be concluded that R. rosea extract, being the most effective treatment, was capable of overcoming both oxidative and microbial spoilage and extending the shelf life of meat for at least 7 days. The study proved the efficiency of native plants from Kazakhstan as natural and safe alternatives to synthetic preservatives.
Lipid oxidation , Meat shelf life , Native plants of Kazakhstan , Rhodiola rosea
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Department of Food Technology, Almaty Technological University, Almaty, Kazakhstan
Department of Food Technology
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