Abstract:
The study aims to monitor the ability of the aqueous extract of Lavandula Stoechas L to improve the
preservation of minced sheep meat in the positive cold of 4C °. The active compounds were obtained by
maceration of the plant material of the plant in methanol. The pure extract recovered after evaporation was
then diluted with sterile distilled water to 0, 20, 40, 80.100%, respectively. The meat samples only
concerned the leg part of the sheep stored at the butcher in Mostaganem in Algeria.
Batches of 2 200g of minced meat were made, each batch was then treated with one of the concentrations of
Lavandula Stoechas extract prepared. The microbiological analyzes were carried out periodically on the
minced meat treated for 6 days, the microorganisms sought are: the total aerobic mesophilic flora, the
psychrotrophic flora, Staphylococcus aureus, faecal coliforms, and Pseudomonas aeruginosa. The bioactive
compounds in Lavandula Stoechas extract are shown to exert strong antimicrobial activity against the major
germs that may contaminate sheepmeat during cold storage. The samples of minced sheep meat
supplemented with extract of the plant prepared at 60.80 and 100% showed no contamination with the
thermotolerant coliforms germ compared to the control control. In addition, the natural additive based on
Lavandula Stoechas extract prepared at 80, and 100%, preserved the meat from any contamination with the
psychotrophic flora germ during the entire 6-day cold storage period.
