Research Article Received: 3 September 2013 Revised: 3 December 2013 Accepted article published: 15 January 2014 Published online in Wiley Online Library: (wileyonlinelibrary.com) DOI 10.1002/jsfa.6580 Bio protection and preservation of raw beef meat using pungent aromatic plant substances Kesavan Radha krishnan, a Srinivasan Babuskin, a Packirisamy Azhagu Saravana Babu, a Mohammed Abbas Fayidh, a Kalleary Sabina, a Ganesan Archana, a Meenatchisundaram Sivarajan b and Muthusamy Sukumar a* Abstract BACKGROUND: This study examined the effectiveness of three individual spice (clove, cinnamon and oregano) extracts and their combinations in raw beef meat during refrigerated storage. Meat samples were monitored for microbiological (total viable count, Enterobacteriaceae, lactic acid bacteria, Brochothrix thermosphacta and Pseudomonas spp.) and physicochemical (pH, colour and thiobarbituric acid-reactive substances (TBARS)) attributes. RESULTS: Samples treated with the combination of all three spice extracts showed lower bacterial counts and better L*, a* and b* values among treated samples during the storage period. Positive and negative control samples had the highest TBARS values at the end of the storage period. With the addition of spice extracts, TBARS values in raw beef samples were retarded effectively (P < 0.05) compared with control samples, especially when the combination of all three spice extracts was used. CONCLUSION: The results of this study show that spice extracts were effective in inhibiting the growth of microbial populations and retarding lipid oxidation during refrigerated storage (4 ∘ C) of raw beef meat. They also suggest that combinations of these extracts may have potential as natural preservatives in raw meat products. © 2014 Society of Chemical Industry Keywords: raw beef; spices; meat spoilage; lipid oxidation; biopreservatives INTRODUCTION Meat and meat products are essential components in the diets of developed countries. Their consumption is affected by various fac- tors. Lipid oxidation and microbial spoilage are the most important factors in determining the quality of fresh meat. Therefore delay- ing lipid oxidation and preventing bacterial cross-contamination are highly relevant to food processors. Lipid oxidation leads to rancidity owing to increased fat con- tent, the highly comminuted nature of meat products as well as the possibility of long-term frozen storage of the latter before use. This irreversible change contributes to the deterioration in flavour, texture and colour of meat products. 1 It can also lead to the production of malondialdehyde, a potent carcinogen. 2 Fur- thermore, meats might become contaminated with microorgan- isms during the butchering or manufacturing process, though the tissues of healthy animals would be sterile at the time of slaughter. These microorganisms bring about undesirable qual- ity changes in meats, especially with respect to lactic acid bac- teria, a major bacterial group associated with meat spoilage. The growth of microorganisms in fresh meat also causes food-borne diseases. The use of chemical preservatives (150 – 500 mg kg -1 ) exhibiting antimicrobial and antioxidant activities is one of the main strate- gies employed to achieve food preservation. However, consumers often associate chemical preservatives with health problems such as vasomotor rhinitis, headache, asthma, conjunctival suffusion, dull retrosternal (behind the breastbone) pain radiating to the back, diaphoresis (excessive sweating) or somnolence (sleepiness). This situation has recently generated interest in the use of naturally derived compounds as biopreservatives in the food industry. 3 – 5 Biopreservation is based on the use of natural products to extend the shelf life of food products by reducing or eliminating micro- bial spoilage and increasing overall quality through inhibition of oxidative rancidity. The desire for new sources of safe and inexpensive preservatives of natural origin has resulted in considerable interest in spices as sources of natural antioxidants. 6 Spices are tropical plants that have the pungency or flavour of aromatic substances. Generally, spices are used as food additives throughout the world, especially in China and India, not only to improve the sensory characteristics of foods but also to extend their shelf life. 7 However, only in the last decade has scientific research focused its interest on their essential oils and extracts as natural sources of antimicrobial and antioxidant compounds. 8,9 Both in vitro and in vivo studies have demonstrated how these substances act as antioxidants and show antibacterial activities. 10 – 12 ∗ Corresponding Author: Muthusamy Sukumar, Centre for Biotechnol- ogy, A.C.Tech., Anna University, Chennai 25, India. E-mail: sukumar- actech@gmail.com a Centre for Biotechnology, A.C.Tech., Anna University, Chennai 25, India b Chemical Engineering Division, Central Leather Research Institute, Chennai 20, India J Sci Food Agric (2014) www.soci.org © 2014 Society of Chemical Industry