Effect of Oily and Watery Extracts of Rosmarinus officinalis as Preservative in Minced Meat

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Majid M. Abid

Abstract

The effect of various concentration of Rosmarinus officinalis on the total count of bacteria in minced meat stored at temperature between 4 – 6oC for periods up to 14 days is examined. The results showed that the oily extract at the concentration of 20 – 100 mg/ml and the watery extract of the concentration of 120 – 200 mg/gm have a significant effect (P<0.05) in comparison with blank treatment No significant variation ware found at (P<0.05) in the treatment with the watery and oily extracts

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Effect of Oily and Watery Extracts of Rosmarinus officinalis as Preservative in Minced Meat. (2011). The Iraqi Journal of Veterinary Medicine, 35(2), 156-160. https://doi.org/10.30539/iraqijvm.v35i2.589
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How to Cite

Effect of Oily and Watery Extracts of Rosmarinus officinalis as Preservative in Minced Meat. (2011). The Iraqi Journal of Veterinary Medicine, 35(2), 156-160. https://doi.org/10.30539/iraqijvm.v35i2.589

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