The Synergistic Effect of Germinating Soybean Seed in Prolonging the Shelf Life of Cold-Preserved Camel Meat

Abstract

The current study sought to prepare an extract of the essential oils of the mint plant of the Lamiaceae family, and the powder of sprouted soybean seeds, and to study its antifungal activity and the qualitative, chemical and microbial traits of processed meat products (camel meat). In addition to manufacturing meat (camel meat burger) according to the Iraqi standard, to find alternative ways to inhibit the proliferation of types of bacteria and prevent and delay the appearance of unwanted flavors and tastes during the preservation period of the burger. The study was conducted in the laboratories of the Ministry of Science and Technology Department of Environmental and Water Research