Ensuring the food and biological safety of meat and meat-containing products from microbial contamination

S.  Sabraly; Sh.  Abzhanova; Ye.  Yerzhigitov; A.  Katasheva; B.  Rskeldiyev

doi:10.3989/gya.1200232.2246

Authors

S. Sabraly Department of Food Safety and Quality, Almaty Technological University https://orcid.org/0009-0003-2077-7212
Sh. Abzhanova Department of Food Biotechnology, Almaty Technological University https://orcid.org/0009-0004-7470-9271
Ye. Yerzhigitov Department of Food Safety and Quality, Almaty Technological University https://orcid.org/0009-0008-6257-7231
A. Katasheva Department of Food Biotechnology, Almaty Technological University https://orcid.org/0009-0008-1927-5190
B. Rskeldiyev Department of Food Technology, Almaty Technological University https://orcid.org/0009-0002-2394-1332

DOI:

https://doi.org/10.3989/gya.1200232.2246

Keywords:

Bacteria, CO2 extracts, Disinfection of equipment surfaces, Microorganisms, Ultraviolet irradiation

Abstract

Ensuring the safety and quality of meat products is vital due to their susceptibility to lipid oxidation and microbiological contamination, and poses challenges for public health and industry standards. This study aimed to assess the efficacy of plant-derived natural antioxidants in prolonging the shelf-life and maintaining the quality of beef products. Emulsions derived from CO₂ extracts of calendula, ginger, St. John’s wort, green tea, and red pepper were evaluated for their efficacy in inhibiting lipid oxidation and microbial proliferation through a combination of experimental and microbiological investigations. The findings indicated that green tea displayed the greatest antioxidant activity among the evaluated plant extracts. The optimum dose of the emulsion, established at 0.8–1%, significantly mitigated lipid oxidation, controlled hydrolytic and oxidative degradation, and preserved the flavor, aroma, and color of meat products. This underscores the potential of plant-based emulsions as natural alternatives for enhancing the safety and shelf-life of meat.

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