EFFICIENCY OF USING PLANT EXTRACTS TO PRESERVE THE QUALITY AND SAFETY OF MEAT PRODUCTS DURING STORAGE

Abstract

The article discusses the possibility of using various plant extracts as additives to meat products of the «meatball» type to increase their microbiological shelf life. Experimental studies included the preparation of model meat products in laboratory conditions with the addition of 0.2% extracts of cranberry, rosemary and lovage, as well as their storage at a temperature of 10°C for 16 days. The microbiological assessment included counting the total number of aerobic bacteria (analyses were performed every 4 days) and measuring pH (every 4 days). Based on the hypothesis that natural plant extracts can effectively inhibit the growth of microflora in meat products, it was found that rosemary extract showed the greatest activity against microorganisms, which provided the longest shelf life of products (13.3 days). While the highest growth of microorganisms was recorded in the control sample and the sample with the addition of lovage.