Effect of adding natural extracts on quality properties of meat products subjected to refrigeration process

The present study is being in the development and application of natural products with both antioxidants and antibacterial activities in meat products may be necessary and useful to prolong their storage shelf life and potential for preventing food diseases. The analysis of variance for the malonaldehyde content (MDA) data indicates that the MDA values were significantly affected (P < 0.05) by both the extract treatments and the storage period. Initial MDA values for all extract samples were significantly lower than those for the control (P < 0.05). For the control samples, the MDA was recorded 0.29 mg/kg sample which increased to 4.73 mg/kg sample (1531.03%) at the end of storage period (12 days at 4 ⁰C). All the extract treatment leads to decreasing in the formation of MDA in meatball samples after storage periods.  The highest decreasing effect was recorded for thyme, marjoram and coriander extracts (231.03, 337.93 and 275.86 % as a percent of change, respectively), while the lowest one for dill seeds (1072.41%). For the mixing of some such herbs/spices by equal quantities [Mix I (Thyme + Rosemary + Carnation) and Mix II (Coriander + Cumin + Dill)], they were exhibited high effects which recorded 462.07 and 834.48%, respectively. The same trend was recorded for the bacteriological examination, lactic acid bacteria (LAB) of beef meatballs with different natural extracts added during storage time. Data of the present study confirmed that there is a trend to search for compounds that may allow a shift from synthetic to natural antioxidants. This trend is justified because a carcinogenic potential from the use of synthetic antioxidants has been suspected.