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Application of Nanotechnology to Enhance Microbial Safety and Sensory Quality of Chilled Meat Products | ||
| Al-Kunooze Scientific Journal | ||
| Volume 12, Issue 3, July 2026, Pages 162-175 PDF (1.1 M) | ||
| Document Type: Original Article | ||
| DOI: 10.36582/ksj.2026.170364.1037 | ||
| Author | ||
| Dalal Khaled Rahi* | ||
| College of veterinary/ University of basrah | ||
| Abstract | ||
| This research aimed to evaluate the effectiveness of nanotechnology in improving the microbial integrity and sensory qualities (taste, smell, texture, and appearance) of refrigerated meat products, while examining their impact on shelf life and food safety. Nano-coated biomaterials were prepared using high-energy ultrasound, and their encapsulation efficiency, particle size, and zeta potential were evaluated. Steak samples were then prepared and divided into four treatment groups: a control group, a group treated with the free active compound (without nano-encapsulation), and two groups treated with nano-encapsulated materials at low and high concentrations. All samples were stored at 4°C for three weeks. The free-form treatment represented direct application of the active ingredient without nano-packaging, whereas the nano-treated groups received the active compound within a nanocoating system designed to enhance stability and controlled release on the product surface. The parameters studied included total viable bacterial count, lactic acid bacteria, coliform bacteria, Staphylococcus aureus, pH, reactants with thiobarbituric acid, water retention capacity, color fastness, and sensory evaluation of appearance, odor, texture, flavor, and overall acceptability. The study results showed inhibition of microbial growth (P < 0.05) in the nano- coated groups compared to the control and free groups. Furthermore, the plant extracts exhibited better sensory acceptance and the bitterness was eliminated using nanotechnology. A balanced improvement in microbial safety, sensory quality, and chemical and physical stability was observed in the high-dose group. In conclusion, meat products can be preserved in a clean manner using plant-based bioactive materials coated with nanotechnology | ||
| Keywords | ||
| sensory; microbial safety; chilled meat and nanotechnology | ||
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