Contribution à l’étude de l’effet antibactérien de l’extrait hydrométhanolique de Rosmarinus officinalis L (Romarin) sur la qualité microbiologique de la viande ovine issues des pâturages steppiques au cours de la conservation à 40C.

Abstract

The aim of the study is to monitor the effect of adding the hydromethanic extract of Rosmarinus officinalis (Rosemary) as a natural additive, on the variations in the quality of the Ouled Djellal leg of lamb mutton obtained from steppe pasture during positive cold storage of 40C. The meat samples in 3 repetitions of 200 grams of leg of hen were processed at 0, 20, 40, 60, 80 and 100% of plant extract respectively. A count of germs (total aerobic mesophilic flora, Staphylococcus aureus, psychrotrophic flora and Pseudomonas aeroginosa and faecal coliforms) was carried out periodically at (1, 3, 5, and 7 th day) successively on the coldpreserved meat samples. . The experimental results were subjected to a single-factor analysis of variance and a comparison of means. During the whole storage period, compared to the control (control without additive), the meat treated with the pure hydromethanic extract of Rosemary rich in phenolic compounds experienced significant declines (p˂0.01) in number of the main germs tested; 93% for total aerobic mesophilic flora, 98% for faecal coliforms, 99.01% for Staphylococcus aureus, 94% for psychrotrophic germs and 92% for Pseudomonas aeroginosa. The pure extract as a natural additive maintained intact the quality of the meat microbiologically during 7 days of cold storage.