Anti-bacterial effect of Rosmarinus officinalis Linn. extract and Origanum syriacum L. essential oil on survival and growth of total aerobic bacteria and Staphylococcus aureus using cooked chicken meat

Al-Hijazeen, Marwan

doi:10.1590/fst.60720

Food Sci. Technol

2022

DOI: 10.1590/fst.60720

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Anti-bacterial effect of Rosmarinus officinalis Linn. extract and Origanum syriacum L. essential oil on survival and growth of total aerobic bacteria and Staphylococcus aureus using cooked chicken meat

Marwan Al-Hijazeen

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2024

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Cited by 2 publications

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Effect of dietary fat on proximal composition, sensorial analysis and shelf life of a traditional Spanish cooked pork product “Lomo de Sajonia” from Iberian pork

Sarmiento‐García,

Rubio,

Martinez

et al. 2024

Animal Science Journal

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This study aims to evaluate the effect of different dietary fat sources on the quality of a Spanish‐cooked meat product Lomo de Sajonia (LSA) and its shelf‐life. Forty loins were selected from Iberian pigs fed four dietary treatments containing pork fat (G‐1), Greedy‐Grass Olive® (GGO) (enriched oleic‐acid oil) (G‐2), G‐2 and high oleic sunflower (G‐3), and G‐3 plus a mixture of commercial organic acids (Bioll®) (G‐4). Loins were manufactured to obtain LSA, and the quality and sensorial attributes were assessed. The shelf life was established according to microbial count and sensorial analysis, which was packed in a modified atmosphere and stored under retail conditions. All meat quality parameters of LSA remained stable in all groups, except fat content and overall liking, which showed the highest values for G‐2 LSA. Regarding the shelf life, sensorial attributes remained acceptable in all groups during storage time, while a delay in microbial growth was recorded for the LSA of G‐3. According to the results, including GGO in Iberian pig diets could enhance LSA traits, possibly linked to increased assimilation compared with conventional fat sources. However, adding organic acids to the diet did not have the expected effect on improving the shelf life of the LSA.

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Effect of dietary fat on proximal composition, sensorial analysis and shelf life of a traditional Spanish cooked pork product “Lomo de Sajonia” from Iberian pork

Sarmiento‐García,

Rubio,

Martinez

et al. 2024

Animal Science Journal

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show abstract

Lipid oxidation, total volatiles, and sensory evaluation of cooked chicken meat treated with <i>Origanum syriacum</i> L. essential oil

Al-Hijazeen

2022

FSTR

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Anti-bacterial effect of Rosmarinus officinalis Linn. extract and Origanum syriacum L. essential oil on survival and growth of total aerobic bacteria and Staphylococcus aureus using cooked chicken meat

Cited by 2 publications

References 58 publications

Effect of dietary fat on proximal composition, sensorial analysis and shelf life of a traditional Spanish cooked pork product “Lomo de Sajonia” from Iberian pork

Effect of dietary fat on proximal composition, sensorial analysis and shelf life of a traditional Spanish cooked pork product “Lomo de Sajonia” from Iberian pork

Lipid oxidation, total volatiles, and sensory evaluation of cooked chicken meat treated with <i>Origanum syriacum</i> L. essential oil

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