Effects of Ephedra alata extract on the quality of minced beef meat during refrigerated storage: A chemometric approach

Abstract In this study, the microbiological quality of 72 minced beef meat samples collected during six months from a local butcher was defined after laboratory analysis and developing advanced mathematical models. This new simultaneous approach provided adequate precision for the prediction of the microbiological profile of minced beef meat as one of the easily spoiled products with a short shelf life. For the first time, an artificial network model was developed to predict the microbiological profile of beef minced meat in a fast-food restaurant according to meat and storage temperatures, butcher identification, and work shift. A concurrent statistical study of practical analysis and the developing mathematical models provided adequate precision for the prediction of the microbiological profile of minced beef meat. The developed ANN provided a good prediction of the microbiological profile of beef minced meat with an overall R2 of 0.867 during the training cycle.

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Pistachio Hull Extract as a Practical Strategy to Extend the Shelf Life of Raw Minced Beef: Chemometrics in Quality Evaluation

Evidence-based Complementary and Alternative Medicine ◽

10.1155/2021/2429766 ◽

2021 ◽

Vol 2021 ◽

pp. 1-12

Author(s):

Khaoula Elhadef ◽

Karim Ennouri ◽

Mariam Fourati ◽

Hajer Ben Hlima ◽

Sarra Akermi ◽

...

Keyword(s):

Protein Oxidation ◽

Meat Products ◽

Principal Component ◽

Microbial Count ◽

Beef Meat ◽

Minced Beef ◽

Hull Extract ◽

The Impact ◽

By Products

The agricultural processing industry produces a notable quantity of by-products rich in bioactive compounds, which can be exploited for agri-food applications. From pistachio industrial processing, pistachio’s hull is one of the major by-products. This work aimed to evaluate the potential of pistachio hull, as a potential source of natural antioxidant, to preserve the meat quality. Here, we investigated the impact of aqueous pistachio hull extract (PHE) at 0.156% (PHE1), 0.312% (PHE2), and 0.625% (PHE3) on the quality of raw minced beef meat stored for 14 days at 4°C. At the end of storage, mesophilic total viable plate, psychotropic and Enterobacteriaceae counts, showed significantly lower ( P < 0.05 ) microbial count in PHE samples. PHE3 revealed a powerful inhibitory effect on lipid/protein oxidation, and sensory characteristics were positively ( P < 0.05 ) affected. Principal component analysis and heat map indicated complex and close synchronized relations among lipid/protein oxidation processes, microbial loads, and sensory attributes. Obtained results using univariate and multivariate statistical analysis underlined the importance of using different mathematical approaches, which are complementary to each other and could provide considerable information about the minced beef meat treated by PHE. Therefore, compared to synthetic antioxidants, PHE could be a clean-label alternative that can protect and enhance the quality of meat products.

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Incorporation of probiotic strain in raw minced beef meat: Study of textural modification, lipid and protein oxidation and color parameters during refrigerated storage

Meat Science ◽

10.1016/j.meatsci.2019.04.005 ◽

2019 ◽

Vol 154 ◽

pp. 29-36 ◽

Cited By ~ 7

Author(s):

Imen Trabelsi ◽

Sirine Ben Slima ◽

Naourez Ktari ◽

Mehdi Triki ◽

Rania Abdehedi ◽

...

Keyword(s):

Protein Oxidation ◽

Probiotic Strain ◽

Refrigerated Storage ◽

Color Parameters ◽

Beef Meat ◽

Minced Beef ◽

Lipid And Protein Oxidation ◽

Textural Modification

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Antimicrobial Activity of Polylactic Acid Film Incorporated With Marjoram and Clove Essential Oils on Microbial and Chemical Properties of Minced Beef During Refrigerated Storage

International Journal of Enteric Pathogens ◽

10.34172/ijep.2020.06 ◽

2020 ◽

Vol 8 (1) ◽

pp. 25-31

Author(s):

Razieh Partovi ◽

Fazele Talebi ◽

Amir Babaei ◽

Aghil Sharifzadeh

Keyword(s):

Essential Oils ◽

Polylactic Acid ◽

Active Packaging ◽

Control Group ◽

Chemical Quality ◽

Refrigerated Storage ◽

Minced Beef ◽

Significant Difference ◽

Refrigerator Temperature

Background: Active packaging is one of the new packaging technologies which causes interaction between packaging material and food with the aim of food shelf life extension while maintaining food safety and quality. Biodegradable films like polylactic acid (PLA) can be good alternatives to non-biodegradable plastics because of environmental pollution and concerns about the limitations of petroleum resources. Objective: This study was conducted to evaluate the efficacy of PLA film incorporated with marjoram and clove essential oils (EOs) (0.5 and 1% v/v) in maintaining the microbial and chemical quality of minced beef during refrigerated storage. Materials and Methods: Minced beef was packaged with PLA film incorporated with marjoram and clove EOs (0.5 and 1% v/v) alone and in combination and stored at refrigerator temperature for 10 days. Then, microbiological and chemical analyses were done at 0, 2, 4, 7 and 10 days of examination. Results: A reduction of 1 log CFU/g in total count was observed between groups with simultaneous use of EOs and control group (P<0.05) at day 7; however, there was not any significant difference between the mentioned groups at day 10. Active packaging with marjoram and clove EOs decreased the number of psychrotrophs in comparison to the control group and it was more evident at days 7 and 10. The number of Enterobacteriaceae in control and 1% clove EO/1% marjoram EO groups showed a difference of 3 log units at day 10. TVB-N of 1% clove EO/1% marjoram EO and 0.5% clove EO/1% marjoram EO showed significant differences from control at day 10 (P<0.05). Conclusion: The results of the current study have shown that the active PLA films can be a promising approach in order to maintain microbial and chemical quality of minced beef at refrigerator temperature for 10 days.

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Polyphenol-Rich Extracts of Traditional Culinary Spices and Herbs and Their Antibacterial Activity in Minced Beef

Journal of Food Quality ◽

10.1155/2019/1702086 ◽

2019 ◽

Vol 2019 ◽

pp. 1-9

Author(s):

Saeed Akhtar ◽

Muhammad Waseem ◽

Nazir Ahmad ◽

Tariq Ismail ◽

Zulfiqar Ahmad ◽

...

Keyword(s):

Microbial Growth ◽

Radical Scavenging Activity ◽

Radical Scavenging ◽

Free Radical Scavenging ◽

Scavenging Activity ◽

Refrigerated Storage ◽

Inhibitory Effects ◽

Minced Beef ◽

Phenolic Concentration

This study was conducted to elucidate minced beef stabilization properties of hydroalcoholic extracts of commonly used culinary spices from Pakistan against meat oxidative stress and microbial spoilage. Hydroalcoholic extracts of six selected spices, namely, onion, ginger, turmeric, coriander, fennel, and mint, were evaluated to inhibit microbial growth in minced beef under refrigerated storage (4°C) of nine days. Maximum phenolic concentration, i.e., 70.8 mg GAE/100 g, and free radical scavenging activity (75.9%) were anticipated by hydromethanolic extracts of ginger. The results propose that the addition of hydroalcoholic extracts of ginger and coriander @ 6.0% anticipate significantly (p<0.05) higher inhibitory effects against Staphylococcus aureus and Escherichia coli. The results of this research conclude that the utilization of hydroalcoholic extracts may serve as a promising approach to preserve microbiological as well as the oxidative quality of minced beef and products of meat origin.

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