Effect of Thyme Oil and Acetic Acid on The Quality and Shelf Life of Fresh Meat
Meat industry is beginning to view meat shelf life as a serious issue. Organic acids and essential oils with antibacterial activities improve preservation of meat safety. Thus, the current study aimed to assess the preservation advantages of thyme oil, acetic acid, and a mixture of thyme oil and ac...
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| Format: | Article |
| Language: | English |
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Assiut University
2023-08-01
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| Series: | Journal of Advanced Veterinary Research |
| Subjects: | |
| Online Access: | https://advetresearch.com/index.php/AVR/article/view/1360 |
| _version_ | 1797657081247956992 |
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| author | Mohamed S.M. El Asuoty Fayza, A.I. El Tedawy Nasser M.M. Abou-Arab |
| author_facet | Mohamed S.M. El Asuoty Fayza, A.I. El Tedawy Nasser M.M. Abou-Arab |
| author_sort | Mohamed S.M. El Asuoty |
| collection | DOAJ |
| description |
Meat industry is beginning to view meat shelf life as a serious issue. Organic acids and essential oils with antibacterial activities improve preservation of meat safety. Thus, the current study aimed to assess the preservation advantages of thyme oil, acetic acid, and a mixture of thyme oil and acetic acid (2% of each), as well as their effects on sensory characteristics, pH, total volatile basic nitrogen (TVBN), and thiobarbituric acid reactive substances (TBARS) of raw beef meat. The current study's findings demonstrated that treating raw beef meat with thyme oil, acetic acid at a concentration of 2% separately successfully lowered levels of APC, pH, TVBN, and TBARS and prolonged shelf life to 15 days when stored at 4°C. While the treatment with a combination of thyme oil and acetic acid at a concentration of 2% outperformed other treated and control groups leading to improving shelf life, and quality of raw beef meat. In conclusion, natural and organic preservatives may be utilized as an alternative to maintain meat and their products quality and extend their shelf life.
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| first_indexed | 2024-03-11T17:40:13Z |
| format | Article |
| id | doaj.art-ddc6129928cd4a028fc65f1fe3edf8d1 |
| institution | Directory Open Access Journal |
| issn | 2090-6269 2090-6277 |
| language | English |
| last_indexed | 2024-03-11T17:40:13Z |
| publishDate | 2023-08-01 |
| publisher | Assiut University |
| record_format | Article |
| series | Journal of Advanced Veterinary Research |
| spelling | doaj.art-ddc6129928cd4a028fc65f1fe3edf8d12023-10-18T14:13:16ZengAssiut UniversityJournal of Advanced Veterinary Research2090-62692090-62772023-08-01136Effect of Thyme Oil and Acetic Acid on The Quality and Shelf Life of Fresh Meat Mohamed S.M. El Asuoty0Fayza, A.I. El Tedawy1Nasser M.M. Abou-Arab2Animal Health Research Institute (AHRI)-Damanhur branch (Food Hygiene Unit), Damanhur, Egypt.Animal Health Research Institute (AHRI)- Damanhour Branch (Biochemistry Unit), Damanhur, Egypt.Animal Health Research Institute (AHRI)- Benha branch (Food Hygiene Unit), Agriculture Research Center (ARC), Egypt. Meat industry is beginning to view meat shelf life as a serious issue. Organic acids and essential oils with antibacterial activities improve preservation of meat safety. Thus, the current study aimed to assess the preservation advantages of thyme oil, acetic acid, and a mixture of thyme oil and acetic acid (2% of each), as well as their effects on sensory characteristics, pH, total volatile basic nitrogen (TVBN), and thiobarbituric acid reactive substances (TBARS) of raw beef meat. The current study's findings demonstrated that treating raw beef meat with thyme oil, acetic acid at a concentration of 2% separately successfully lowered levels of APC, pH, TVBN, and TBARS and prolonged shelf life to 15 days when stored at 4°C. While the treatment with a combination of thyme oil and acetic acid at a concentration of 2% outperformed other treated and control groups leading to improving shelf life, and quality of raw beef meat. In conclusion, natural and organic preservatives may be utilized as an alternative to maintain meat and their products quality and extend their shelf life. https://advetresearch.com/index.php/AVR/article/view/1360Meat qualityShelf lifeThyme oilAcetic acidAerobic bacterial count |
| spellingShingle | Mohamed S.M. El Asuoty Fayza, A.I. El Tedawy Nasser M.M. Abou-Arab Effect of Thyme Oil and Acetic Acid on The Quality and Shelf Life of Fresh Meat Journal of Advanced Veterinary Research Meat quality Shelf life Thyme oil Acetic acid Aerobic bacterial count |
| title | Effect of Thyme Oil and Acetic Acid on The Quality and Shelf Life of Fresh Meat |
| title_full | Effect of Thyme Oil and Acetic Acid on The Quality and Shelf Life of Fresh Meat |
| title_fullStr | Effect of Thyme Oil and Acetic Acid on The Quality and Shelf Life of Fresh Meat |
| title_full_unstemmed | Effect of Thyme Oil and Acetic Acid on The Quality and Shelf Life of Fresh Meat |
| title_short | Effect of Thyme Oil and Acetic Acid on The Quality and Shelf Life of Fresh Meat |
| title_sort | effect of thyme oil and acetic acid on the quality and shelf life of fresh meat |
| topic | Meat quality Shelf life Thyme oil Acetic acid Aerobic bacterial count |
| url | https://advetresearch.com/index.php/AVR/article/view/1360 |
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