Journal of food science and technology(Iran)

Journal of food science and technology(Iran)

The effect of adding alcoholic extract of grape seed on some indicators of oxidation and microbial contamination of cooling preserved beef

Document Type : Original Research

Authors
Ali Mohamed 1
Mustafa Adnan Idan 2
Ali Ahmed Khalaf 3
1 Animal Production Department, Agriculture College, Misan University- Misan, Iraq.
2 Food Science Department, Agriculture College, University of Misan - Misan, Iraq
3 Department of Agricultural Biotechnology, Kut-Technical Institute, Middle Technical University Iraq
10.48311/fsct.2026.84098.0
Abstract
The study was conducted in the laboratories of the Department of Animal Production/ College of Agriculture / Misan University from 5/10/2023 to 15/11/2023 to improve the qualitative qualities of meat by reducing some standards of oxidation and microbial contamination of the cooling preserved beef. The study used 6 kg of veal, divided into four treatments, each involving 1.5 kg of meat and three repeaters at a rate of 500 grams of meat per repeater. After conducting the alcoholic extraction of grape seeds, preparing meat samples, and distributing them in plastic containers, the experimental treatments were as follows, T1: control treatment without any addition. T2, T3, T4: Treatment of immersing the meat piece with alcoholic extract concentration 0.02, 0.03, 0.04 % respectively
Keywords
alcohol extraction
antioxidants
grape seeds
meat storage
antimicrobials
Subjects
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