12 Questions
What was the most effective treatment in controlling the development of microorganisms in meat balls stored at 10C?
0.2% of rosemary extract
What was the shelf life of fresh minced beef patties packaged under MAP with thymol?
7 days
What was the effect of adding oregano and marjoram essential oil to fresh sausage?
It inhibited the growth of microorganisms
What was the role of organic acids in the storage of fresh beef?
They inhibited the growth of microorganisms
What was the treatment used for broiler chicken wings stored at 4C?
Dipping treatment with chlorine dioxide, lactic acid, and fumaric acid
What was the result of combining oregano essential oil and acetic acid on meat pieces?
It inhibited the growth of microorganisms
What was the purpose of using thymol in fresh minced beef patties?
To extend the shelf life of the product
What was the effect of adding sage essential oil to minced beef mixed with soy protein?
It controlled the development of main microorganisms
What was the result of using oregano and marjoram essential oil in fresh sausage?
It had a bacteriostatic effect on the product
What was the purpose of using organic acids in the storage of fresh beef?
To increase the shelf life of the product
What was the effect of combining oregano essential oil and acetic acid on meat pieces?
It inhibited microbial growth and proliferation of pathogens
What was the treatment used for broiler chicken wings stored at 4°C?
Dipping treatment with chlorine dioxide, lactic acid, and fumaric acid
Study Notes
Natural Compounds and Preservatives in Meat Products
Effects of Natural Compounds on Meat Quality
- Thymol (250, 500, 750 mg/kg) extended the shelf life of fresh minced beef patties packaged under MAP to approximately 7 days, with better effects seen at higher concentrations.
- Sage essential oil (0.1%, 0.3%, and 0.5%) controlled the development of main microorganisms in minced beef mixed with soy protein stored at 4°C.
- Rosemary extract was the most effective in extending the shelf life of meat balls stored at 10°C, with a shelf life of 13.3 days.
- Oregano and marjoram essential oil exerted a bacteriostatic effect in fresh sausage.
Effects of Organic Acids on Meat Quality
- Citric, lactic, and tartaric acids promoted a significant shelf life extension in fresh beef.
- Lactic acid alone was the most effective in reducing Escherichia coli and mesophilic bacteria in broiler chicken wings stored at 4°C.
Combination of Natural Compounds and Organic Acids
- The combination of oregano essential oil and acetic acid inhibited microbial growth and proliferation of pathogens such as Staphylococcus aureus in meat pieces.
This quiz covers the use of natural compounds like thymol, sage essential oil, and others to preserve food products, including minced beef, and their effects on product quality and shelf life.
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