https://orcid.org/0000-0001-8354-2689
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Abstract
The present study aimed to evaluate the effects of rosemary (REO) and basil (BEO) essential oils (EO) on minced raw meat samples. The meat samples were subsequently treated with various concentrations: 0.5%, 1.0%, and 1.5% (v/w) of rosemary (MR0.5, MR1.0, and MR1.5) and basil (MB0.5, MB1.0, and MB1.5) EO, respectively, as well as meat sample without EO treatment was used as a control. Afterward, the samples were stored at 4 °C and monitored for pH, Hunter CIEL*a*b* color and bacterial counts at 0, 7, 14, and 21 days. Results indicated that EO treatment offered a lower pH, particularly for BEO treatment as compared to the control. Samples treated with BEO presented the higher CIEL*a*b* (lightness, redness and yellowness) values followed by REO treatments as compared to the control during the entire storage periods. The addition of both EO to minced meat resulted in a significant (p < 0.05) reduction of tested bacterial counts, whereas increased throughout storage in the control sample. The growth of total bacterial counts was delayed by 3, 4.82, 3.48, and 4.81 log CFU/g of meat in MR0.5%, MR1.0%, MB0.5%, and MB1.0%, respectively. Coliform and Salmonella counts were observed in MR1.0%, MB0.5%, and MB1.0% and fully inhibited at the end of storage. In general, BEO and REO treatments effectively maintained pH, color measured as CIEL*a*b* and prevent bacterial growth in minced meat during storage at 4 °C, with pronounced efficacy of BEO.
Acknowledgment
The authors are thankful to Ethiopia Institute of Agricultural Research, Ethiopia for providing literature collection facilities, which helped in the study.
Author’s contribution
Abdela Befa Kinki: Conceptualization, proposal development, supervision, and editing. Tamene Haile: Laboratory analysis and data management. Tegene Atlaw: Laboratory analysis, data management, formal analysis, original full write up, review and editing. Beriso Meiso: Laboratory analysis. Dessie Belay: Laboratory analysis. Legese Hagos: Methodology, microbial analysis, data management and editing. Fikadu Hailemichael: Microbial analysis. Junaid Abid: review and editing. Ahmed Elawady: Formal Analysis. Nida Firdous: Statically analysis and reviewing editing.
Consent to participate
Corresponding and all the co-authors are willing to participate in this manuscript.
Consent for publication
All authors are willing for publication of this manuscript.
Disclosure statement
The authors declare that they have no conflict of interest.
Ethical approval
This article does not contain any studies with human participants or animals performed by any of the authors.
Data availability statement
Even though adequate data has been given in the form of tables and figures, however, all authors declare that if more data is required then the data will be provided on a request basis.
Additional information
Funding
Notes on contributors
Abdela Befa Kinki
Abdela Befa Kinki Food Science and Nutrition Researcher II EIAR, Wondo Genet, Ethiopia. He is actively involved in various research activities related to food processing technology, food quality and nutrition, food safety, as well as medicinal and aromatic plants. Additionally, he serves as the Research Center Process Coordinator, providing laboratory services, training, and consulting.
Tegene Atlaw
Tegene Atlaw is a Food Science and Nutrition Researcher at EIAR, Wondo Genet, Ethiopia. He is engaged in different research activities focusing on food processing technology, food quality and nutrition, food safety, and medicinal and aromatic plants.