| Author(s) | A. M. Ahmed and H. A. Abd El-Rahman |
| Affiliation | Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Suez Canal University, Ismailia, Egypt |
| Title | Effect of Ground Sage on Some Microbial Characteristics of Refrigerated Minced Beef |
| Source | Journal of King Saud University. Agricultural Sciences. Volume 15, No 1. (2003/1423) |
| Abstract | Abstract. Sixty freshly beef samples were minced and divided into three groups. One group each was treated with either 0.5% or 1% ground sage, and the third was kept as a control group. All samples were stored at 4C and microbiological evaluation of the samples was conducted at 0, 3 and 6 days post-storage. At both concentrations, sage significantly reduced the mean aerobic, proteolytic and lipolytic plate counts and the frequency percentage of gram +ve versus gram –ve species in the samples. The results indicate that ground sage prolonged the shelf-life of minced beef samples to 6 days when stored at 4C. Keywords: minced beef, sage, meat preservative |
