Preservation of minced raw meat using rosemary (Rosmarinus officinalis) and basil (Ocimum basilicum) essential oils

Preservation of minced raw meat using rosemary (Rosmarinus officinalis) and basil (Ocimum basilicum) essential oils

The present study aimed to evaluate the effects of rosemary (REO) and basil (BEO) essential oils (EO) on minced raw meat samples. The meat samples were subsequently treated with various concentrations: 0.5%, 1.0%, and 1.5% (v/w) of rosemary (MR0.5, MR1.0, and MR1.5) and basil (MB0.5, MB1.0, and MB1....

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Bibliographic Details
Main Authors: Abdela Befa Kinki, Tegene Atlaw, Tamene Haile, Beriso Meiso, Dessie Belay, Legese Hagos, Fikadu Hailemichael, Junaid Abid, Ahmed Elawady, Nida Firdous
Format: Article
Language:English
Published: Taylor & Francis Group 2024-12-01
Series:Cogent Food & Agriculture
Subjects:
Basil and rosemary
essential oils
microbial load
preservation
storage days
Escudero-Gilete M. Luisa, Ph.D., Senior Editor, Universidad de Sevilla, Nutrition and Bromatology, Sevilla, SPAIN
Online Access:https://www.tandfonline.com/doi/10.1080/23311932.2024.2306016

Internet

https://www.tandfonline.com/doi/10.1080/23311932.2024.2306016

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