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Study on extending the shelf-life of chilled meat by several natural spice extracts

YU Chang-qing

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Abstract

Used the chilled pork as experimental material, the effect of three natural spice extracts on the shelf-life of chilled meat is studied. These three different kinds of spice extracts(cinnamon, clove, rosemary) with different concentration were tested to observe the antimicrobial effects after 0,7,14 and 21 days of storage. PC count, the content of metMb and the pH value were selected as indicators reflecting the freshness of chilled meat. The study showed that the chilled meat samples treated with cinnamon 2.0 g/L, clove 2.0g/L, rosemary 1.5g/L remained fresh even after 21 days of storage and there was no significant increase in PC count, the content of metMb and the pH value.

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What this paper is about

Used the chilled pork as experimental material, the effect of three natural spice extracts on the shelf-life of chilled meat is studied. These three different kinds of spice extracts(cinnamon, clove, rosemary) with different concentration were tested to observe the antimicrobial effects after 0,7,14 and 21 days of storage. PC count, the content of metMb and the pH value were selected as indicators reflecting the freshness of chilled meat. The study showed that the chilled meat samples treated with cinnamon 2.0 g/L, clove 2.0g/L, rosemary 1.5g/L remained fresh even after 21 days of storage and there was no significant increase in PC count, the content of metMb and the pH value.

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Available abstract

Used the chilled pork as experimental material, the effect of three natural spice extracts on the shelf-life of chilled meat is studied. These three different kinds of spice extracts(cinnamon, clove, rosemary) with different concentration were tested to observe the antimicrobial effects after 0,7,14 and 21 days of storage. PC count, the content of metMb and the pH value were selected as indicators reflecting the freshness of chilled meat. The study showed that the chilled meat samples treated with cinnamon 2.0 g/L, clove 2.0g/L, rosemary 1.5g/L remained fresh even after 21 days of storage and there was no significant increase in PC count, the content of metMb and the pH value.

Key concepts: Food science, Spice, Shelf life, Chemistry, Antimicrobial, Organic chemistry, Electrical engineering, Engineering

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