Abstract:
The study aims to follow the abilities of the aqueous extract of Rosmarinus
officinalis L (rosemary), to improve the conservation of the ovine meat to the
positive cold of 4C °. The active compounds were obtained by maceration of the
vegetable material of the plant in water. The pure extract recovered after
evaporation was then diluted with sterile distilled water at 20, 40, 60, 80,100%,
respectively.
Samples of leg of Ouled Djellal meat from the region of Bougtoub in Elbayadh -
Algeria were aseptically removed from 5 carcasses of animals after scanning for
18 hours at 4 ° C. Lots of 3 pieces of 300g of meat were made, each batch was
then treated with one of the prepared rosemary extract concentrations.
The microbiological analyzes carried out periodically on the meat of the
experimental batches during the 9 days concerned, the total aerobic mesophilic
flora, the flora Psychrotroph, Staphylococcus aureus, Faecal coliform, and
Pseudomonas aeruginosa.
The bioactive compounds of rosemary extract have a strong antimicrobial activity
against the main germs that can contaminate sheep meat during cold storage.
Ovine meat samples supplemented with 60.80% and 100% plant extracts showed
no contamination of the Staphylococcus aureus germ in the 5 days of
contamination compared with the control.
In addition, the natural rosemary extract additive prepared at 80, and 100%,
preserved the meat from any contamination with the Pseudomonas aeruginosa
germ during the entire cold storage period of 9 days.
