Abstract:
The objective of the current study was to evaluate the antimicrobial activity of hydro-ethanolic extract of Rosmarinus officinalis L. against some meat alteration microorganisms during storage at 4°C. The phenolic extraction was conducted with ethanol , then different concentrations were prepared 20, 40, 60, 80 and 100%. Samples ofOuled Djellel lambs from El Bayadh was asseptically removed from animal carcasses after drying for 18 hours at 4 ° C. Each batch , composed of 3 pieces of meat, was stored in a polystyrene tray and treated with one to the previous concentrations of Rosemarinus extract. Enumeration of total germs, Staphylococcus aureus, Pseudomonas, Psychrotrophic and thermotolerant coliforms was done for the microbiological analysis. According to the results, treated meat was less contaminated in comparison to the control (P <0,01). The microbiological quality of meat was improved with the increasing concentrations of Rosemarinus extract. Rosmarinus officinalis L. has extended the storage of meat to three extra days at 4°C. This extract can probably be an effective substitute for synthetic additives used in industries.
