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The use of monolaurin and green tea mixture for the preservation of meat

The purpose of this research was to examine the use of natural preservative in food particularly in meat (beef). The preservatives used in this research were monolaurin and green tea extract. Both of them are natural substances and are known for its antibacterial effect. The capability of monolaurin and green tea extract as the meat preservatives was tested using total plate count method and total volatile basic Nitrogen analysis for storage time of 0,6 and 12 hours. The optimal concentration of monolaurin was found to be 5000 ppm while the green tea extract was at 1000 ppm of catechin. The result showed that the meat that was soaked in the preservative mixture had lower bacterial count, and hence, better freshness. The soaking of the meat also improve the organoleptic characteristics of the meat.

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Series Title
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Call Number
625
Publisher
: Swiss German University.,
Collation
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Language
English
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NONE
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Subject(s)
FT
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