Synapse
⌘+K
Synapse
PulseExploreClubsResearchersJournals
Instagram
HomeClubsExplore
October 27, 2025Egyptian Journal of Veterinary ScienceOpen Access

Impacts of Essential Oils on Minced Meat Quality and Microbial Stability

View Full Paper
Ask AI
Bookmark
Share

Authors

MRMohamed Salaheldin RefatHDHeba DesoukyHSHeba Abd El Shafi

Discussion

Loading...

Member takes

Overview

The experiment shows essential oils enhanced microbial stability and reduced spoilage in minced meat, indicating natural preservative options.

Key Points

  • Minced meat treated with essential oils showed significant improvements in microbial stability.
  • Thyme oil reduced total aerobic plate counts by 88.6% by day 6, extending shelf life to 15 days.
  • Chemical indicators like Thiobarbituric Acid demonstrated reduced lipid oxidation in essential oil-treated samples.
  • Essential oils provide a viable natural alternative to synthetic preservatives for enhancing meat quality.

Cite This Study

Refat et al. (2025) studied this question.

synapsesocial.com/papers/68ff87d8c8c50a61f2bdcd35https://doi.org/10.21608/ejvs.2025.420112.3101
View Full Paper
Ask AI
Bookmark
Share