Ensuring the food and biological safety of meat and meat-containing products from microbial contamination
Garantizar la seguridad alimentaria y biológica de la carne y los productos que contienen carne frente a la contaminación microbiana.
Sabraly S. Abzhanova Sh. Yerzhigitov Ye. Katasheva A. Rskeldiyev B.
October 2024CSIC Consejo Superior de Investigaciones Cientificas
Grasas y Aceites
2024#75Issue 4
Ensuring the safety and quality of meat products is vital due to their susceptibility to lipid oxidation and microbiological contamination, and poses challenges for public health and industry standards. This study aimed to assess the efficacy of plant-derived natural antioxidants in prolonging the shelf-life and maintaining the quality of beef products. Emulsions derived from CO2 extracts of calendula, ginger, St. John’s wort, green tea, and red pepper were evaluated for their efficacy in inhibiting lipid oxidation and microbial proliferation through a combination of experimental and microbiological investigations.The findings indicated that green tea displayed the greatest antioxidant activity among the evaluated plant extracts. The optimum dose of the emulsion, established at 0.8–1%, significantly mitigated lipid oxidation, controlled hydrolytic and oxidative degradation, and preserved the flavor, aroma, and color of meat products. This underscores the potential of plant-based emulsions as natural alternatives for enhancing the safety and shelf-life of meat.
Bacteria , CO2 extracts , Disinfection of equipment surfaces , Microorganisms , Ultraviolet irradiation
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Department of Food Safety and Quality, Almaty Technological University, Almaty, 050000, Kazakhstan
Department of Food Biotechnology, Almaty Technological University, Almaty, 050000, Kazakhstan
Department of Food Technology, Almaty Technological University, Almaty, 050000, Kazakhstan
Department of Food Safety and Quality
Department of Food Biotechnology
Department of Food Technology
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