Effect of Oily and Watery Extracts of Rosmarinus officinalis as Preservative in Minced Meat
The effect of various concentration of Rosmarinus officinalis on the total count of bacteria in minced meat stored at temperature between 4 – 6oC for periods up to 14 days is examined. The results showed that the oily extract at the concentration of 20 – 100 mg/ml and the watery extract of the conce...
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| Format: | Article |
| Language: | English |
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University of Baghdad, College of Veterinary Medicine
2011-12-01
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| Series: | The Iraqi Journal of Veterinary Medicine |
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| Online Access: | https://jcovm.uobaghdad.edu.iq/index.php/Iraqijvm/article/view/589 |
| Summary: | The effect of various concentration of Rosmarinus officinalis on the total count of bacteria in minced meat stored at temperature between 4 – 6oC for periods up to 14 days is examined. The results showed that the oily extract at the concentration of 20 – 100 mg/ml and the watery extract of the concentration of 120 – 200 mg/gm have a significant effect (P<0.05) in comparison with blank treatment No significant variation ware found at (P<0.05) in the treatment with the watery and oily extracts |
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| ISSN: | 1609-5693 2410-7409 |