Improving the quality and shelf life of rabbit meat during chilled storage using lemongrass and black seed oils

Faculty Veterinary Medicine Year: 2021
Type of Publication: ZU Hosted Pages: 56-61
Authors:
Abdallah Fekry Abdallah Mahmoud
Journal: Journal of Animal Health and Production Nexus Academic Publishers (NAP) Volume: 9
Keywords : Improving , quality , shelf life , rabbit meat    
Abstract:
Rabbit meat is considered to be a significant source of high biological value protein, and has become more popular among consumers in recent years. In this study, antimicrobial and antioxidant effects of lemongrass oil (LGO) at concentrations (0.5, 0.75 and 1%) and black seed oil (BSO) at concentrations (0.1, 0.25 and 0.5%) on the physicochemical parameters and bacteriological status of rabbit meat was investigated for 12 days of chilling at 3±1 C.
    
     
 
       

Author Related Publications

  • Abdallah Fekry Abdallah Mahmoud, "Detection and enumeration of Listeria monocytogenes using real time PCR and MPN-PCR in meat products and its survival during refrigeration and frying", University of Sadat City, 2017 More
  • Abdallah Fekry Abdallah Mahmoud, "Determination of organochlorine pesticides (OCPs) in the edible offal of Egyptian buffalo", Japanese Journal of Veterinary Research, 2013 More
  • Abdallah Fekry Abdallah Mahmoud, "Biological Hazards Associated with Chicken Meat: A Review", Faculty of Veterinary Medicine, Assiut University, Egypt., 2023 More
  • Abdallah Fekry Abdallah Mahmoud, "Distribution and health risk assessment of organochlorine pesticides (OCPs) residue in edible cattle tissues from northeastern part of Egypt: High accumulation level of OCPs in tongue", Elesvier, 2016 More
  • Abdallah Fekry Abdallah Mahmoud, "EFFECT OF POMEGRANATE PEEL POWDER ON THE HYGIENIC QUALITY OF BEEF SAUSAGE", Faculty of Biotechnology and Food Sciences (Slovak University of Agriculture in Nitra), 2017 More

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