استعمال نبات السماق Rhus glabra في إطالة مدة حفظ لحوم الأبقار بالتبريد

الملخص EN

The study dealt with the use of sumac plant in a concentration of 5, 10, 15 and 20% to prolonged the period of cooling storage cattle meat by submerge method.

While control group submerged with distilled water only for 24 hrs.

Samples were washed by distilled water, put into polyethylene sacs and left into refrigerator under 4◦ c.

Microbial, chemical and organoleptic tests were done during cooling period.

The control samples were withdrawn after seven days of cooling because bacteria total count and thermophiles (psychrotrophs) bacteria number exceeded the standard limit.

Those treated with sumac exceeded the standard limit after ten days of storage.

Results also showed a significant decrease in free fatty acids percent and peroxide number of all treated samples in comparison with control during storage period.

Results of organoleptic evaluation revealed a significant improvement in treated meat samples in comparison with control.

Treatments caused improvement in meat colour, taste, tenderness, juiciness and total acceptance.

Total acceptance of treated samples was 15 %.