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Rosemary Extract used in Meat

Cold meat is rich in nutrition, but in the storage process susceptible to microbial contamination caused by corruption, shorten the shelf life. The effects of rosmarinic acid (RAP) and its preservatives on the freshness of cold pork were studied. The total number of integrated colonies, volatile base nitrogen (TVB -N), coliform bacteria MPN value and pH indicators to evaluate its freshness. The results showed that Rosemarinic Acid (RAP) had significant inhibitory effect on the total number of colonies and MPN of coliform bacteria (p<0.05), and significantly inhibited the loss of juice and pH (p<0.05)in the storage of 5 d- 9 d. The results showed that RAP, and its compound preservative had significant antibacterial effect, which could prolong the shelf life of 3 d-5 d, and the combination of RAP and its preservative could significantly reduce the use of preservative, which was used to study the effects of rosemary to provide a theoretical basis for fresh meat preservation mechanism.


Rosemary Extract used in Meat

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