Effect of onion (Allium cepa l.) extract on microbiological quality of refrigerated beef meat
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The effect of onion (All turn cepa L.) extract on the fresh beef fillet meat was investigated. Beef fillet samples were cut into pieces and treated with 5, 10, 20 and 50 % onion-water extract (v/v) and stored in refrigeration conditions at 4C. Microbiological quality of the samples was investigated during storage for (0, 1, 3, 6 and 9) 9 days. Increasing concentrations of onion extract significantly affected Escherichia coli and yeast-mould counts (P < 0.05, P < 0.01); Pseudomonas spp., aerobic mesophilic bacteria and total coliforms were not affected significantly (P > 0.05) for some concentrations and days. The count of bacteria of the samples reached and exceeded the spoilage limit after 9 days at 4C. High concentrations of onion extract were effective in protecting beef meat, depending on the reduction of some microbial contaminations.