- All Journals
- Al-Qadisiyah University
- Basrah University
- Kirkuk University
- Mosul University
- The Iraqi Borad for Medical Specialization
- University of Anbar
- University of Technology
- Al Mustafa University
- Al-Zahraa University for Women
- Alnoor University
- Kunooz University
- Misan University
- Ninevah University
- Tikrit University
- University of Al-Hamdaniya
- University of Kerbala
Effect of Oily and Watery Extracts of Rosmarinus officinalis as Preservative in Minced Meat | ||
| The Iraqi Journal of Veterinary Medicine (IJVM) | ||
| Article 22, Volume 35, Issue 2, 2011, Pages 156-160 PDF (0 K) | ||
| Author | ||
| Majid M Abid | ||
| Abstract | ||
| The effect of various concentration of Rosmarinus officinalis on the total count of bacteria in minced meat stored at temperature between 4 – 6oC for periods up to 14 days is examined. The results showed that the oily extract at the concentration of 20 – 100 mg/ml and the watery extract of the concentration of 120 – 200 mg/gm have a significant effect (P<0.05) in comparison with blank treatment No significant variation ware found at (P<0.05) in the treatment with the watery and oily extracts | ||
| Keywords | ||
| rosmarinus offcinalis; minced; watery extract; oily extract | ||
|
Statistics Article View: 205 PDF Download: 82 |
||