The results of this study show that spice extracts were effective in inhibiting the growth of microbial populations and retarding lipid oxidation during refrigerated storage (4 °C) of raw beef meat. They also suggest that combinations of these extracts may have potential as natural preservatives in raw meat products.
Results from this study may be applied in meat industries as an additional barrier to control microbial spoilage as well as lipid oxidation in meat products.
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