Abstract The use of natural extracts, are suitable as a source of antioxidants, to improve the quality of beef is increasing. In this study, extracts of lemon grass after the preparation and evaluation and formulation of Beef with MBC and inhibitory concentrations of 2
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Abstract The use of natural extracts, are suitable as a source of antioxidants, to improve the quality of beef is increasing. In this study, extracts of lemon grass after the preparation and evaluation and formulation of Beef with MBC and inhibitory concentrations of 250, 500 and 1000 ppm concentrations of MIC and MBC on days zero, 10th, 20th and 30th maintenance was evaluated. Properties were evaluated total count of microorganisms, Escherichia coli population count, pH, sensory analysis (taste, texture, chewiness and overall acceptability), colorimetry (index of brightness, red, yellow), the moisture percentage of total volatile nitrogen the results showed that by increasing the use of lemon grass extract microbial index and total volatile nitrogen significantly reduced during storage. But indicators of brightness and reduce redness and yellowness index is also significantly reduced. Significantly increase the moisture content and the characteristics of taste and texture, chewiness and also features in amounts of 500 ppm lemon grass were prpoposed.
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