Using herbs and plant extracts to reduce the microbial load in meat and extend its shelf life

Authors

  • Mustafa Asaad Majeed Alfatlawi , Faculty of Agriculture, University of Kufa, Najaf, Iraq https://orcid.org/0009-0008-8955-7847
  • Mohanad Abbood Alhamid Department of Food Science, Faculty of Agriculture, University of Kufa, Najaf, Iraq.
  • Sharaf Ali Hadi Al-Shaikh Department of Food Science, Faculty of Agriculture, University of Kufa, Najaf, Iraq.
  • Ameer Salem Al-Esawi Department of Food Science, Faculty of Agriculture, University of Kufa, Najaf, Iraq

DOI:

https://doi.org/10.54174/2xq5t143

Keywords:

plant extracts, Antioxidant , meat spoilage , meat coating

Abstract

Herbs and plant extracts are in important part of preserving meat for a longer period, as they contain active compounds that have antibacterial properties that cause meat spoilage. They play an important role in improving the safety and quality of meat and reducing the harmful effects of microbial agents. Some herbs such as propolis, green tea, thyme, rosemary, basil, turmeric, and green tea contain active compounds such as phenols and flavonoids that contribute to reducing meat spoilage and extending its shelf life by combining them with polymers such as gelatin and chitosan in addition to improving sensory properties.

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2025-06-01

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Asaad Majeed Alfatlawi, M., Mohanad Abbood Alhamid, M. A. A., Sharaf Ali Hadi Al-Shaikh, S. A. H. A.-S., & Ameer Salem Al-Esawi, A. S. A.-E. (2025). Using herbs and plant extracts to reduce the microbial load in meat and extend its shelf life. University of Thi-Qar Journal of Agricultural Research, 14(1), 30-41. https://doi.org/10.54174/2xq5t143