M. Farhan, S., M. Alnori, H., I. Yousif, S., Mirzan, N., T. Mohammed, T., Abdulateef, S., M. Jebril, N., A. Al-Azzami, A., A. Saeed, O., F. Sulaiman, B., Y. Sardary, S. (2024). INNOVATIVE STRATEGIES IN THE USE OF VITAMIN E AND ROSEMARY AS ANTIMICROBIAL AGENTS FOR ENHANCING THE SAFETY AND PRESERVATION OF MINCED POULTRY MEAT DURING REFRIGERATION. , 22(2), 1570-1580. doi: 10.32649/ajas.2024.184864
S. M. Farhan; H. M. Alnori; S. I. Yousif; N. A. Mirzan; T. T. Mohammed; S. M. Abdulateef; N. M. Jebril; A. A. Al-Azzami; O. A. Saeed; B. F. Sulaiman; S. Y. Sardary. "INNOVATIVE STRATEGIES IN THE USE OF VITAMIN E AND ROSEMARY AS ANTIMICROBIAL AGENTS FOR ENHANCING THE SAFETY AND PRESERVATION OF MINCED POULTRY MEAT DURING REFRIGERATION". , 22, 2, 2024, 1570-1580. doi: 10.32649/ajas.2024.184864
M. Farhan, S., M. Alnori, H., I. Yousif, S., Mirzan, N., T. Mohammed, T., Abdulateef, S., M. Jebril, N., A. Al-Azzami, A., A. Saeed, O., F. Sulaiman, B., Y. Sardary, S. (2024). 'INNOVATIVE STRATEGIES IN THE USE OF VITAMIN E AND ROSEMARY AS ANTIMICROBIAL AGENTS FOR ENHANCING THE SAFETY AND PRESERVATION OF MINCED POULTRY MEAT DURING REFRIGERATION', , 22(2), pp. 1570-1580. doi: 10.32649/ajas.2024.184864
M. Farhan, S., M. Alnori, H., I. Yousif, S., Mirzan, N., T. Mohammed, T., Abdulateef, S., M. Jebril, N., A. Al-Azzami, A., A. Saeed, O., F. Sulaiman, B., Y. Sardary, S. INNOVATIVE STRATEGIES IN THE USE OF VITAMIN E AND ROSEMARY AS ANTIMICROBIAL AGENTS FOR ENHANCING THE SAFETY AND PRESERVATION OF MINCED POULTRY MEAT DURING REFRIGERATION. , 2024; 22(2): 1570-1580. doi: 10.32649/ajas.2024.184864

INNOVATIVE STRATEGIES IN THE USE OF VITAMIN E AND ROSEMARY AS ANTIMICROBIAL AGENTS FOR ENHANCING THE SAFETY AND PRESERVATION OF MINCED POULTRY MEAT DURING REFRIGERATION

Anbar Journal of Agricultural Sciences
Volume 22, Issue 2, December 2024, Pages 1570-1580    PDF (574.22 K)
Document Type: Research Paper
DOI: 10.32649/ajas.2024.184864
Authors
S. M. Farhan1; H. M. Alnori1; S. I. Yousif2; N. A. Mirzan3; T. T. Mohammed1; S. M. Abdulateef1; N. M. Jebril4; A. A. Al-Azzami2; O. A. Saeed1; B. F. Sulaiman5; S. Y. Sardary5
1Department of Animal Production, College of Agriculture, University of Anbar, Anbar, Iraq
2Department of Food Science, College of Agriculture, University of Anbar, Anbar, Iraq
3Department of Food Science and Quality Control, College of Agricultural Engineering Science, University of Sulaimani
4Department of Biology, College of Sciences for Women, University of Babylon, Iraq
5College of Agricultural Engineering Science, Salahaddin University-Erbil, Kurdistan Region, Iraq
Abstract
This study evaluated the bactericidal efficacy of vitamin E and rosemary extracts in minced poultry meat stored at a refrigeration temperature of 4° C. Six distinct interventions were assessed: a control group (Group 1), three treatments involving thighs from broilers supplemented with vitamin E (300 mg/kg) (Group 2), and thighs from broilers fed rosemary leaf powder at two levels of 0.5% and 1%/kg (Groups 3 and 4). Groups 5 and 6 utilized thighs from the control group that were sprayed with 0.5%/kg of aqueous and alcoholic rosemary extracts, respectively. The study showed that incorporating rosemary and vitamin E extracts into minced chicken significantly reduced colony-forming units (CFU) of total bacteria, E. coli, and psychrophilic bacteria relative to the control group. The alcoholic rosemary extract exhibited the most significant reduction in bacterial counts, followed closely by the aqueous rosemary extract and rosemary leaf powder at the 1%/kg dosage. There were no significant differences in reductions in E. coli and psychrophilic bacteria between the vitamin E therapy and the control group. The findings indicate that rosemary extracts, especially in alcoholic form, function as potent antibacterial agents that preserve the quality of minced fowl during storage, potentially extending shelf life and reducing spoilage. Research suggests that utilizing natural preservatives like rosemary and vitamin E may effectively replace synthetic compounds in scenarios where maintaining consistent refrigeration is challenging. Natural preservatives can improve the safety and quality of meat products, and in meeting consumer demand for healthier and more sustainable food options
Keywords
Vitamin E; Rosemary; Spoilage bacteria; Broilers; Dietary treatment
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