K. Hussain, T., H. Hoedi, A., M. Abd, M. (2012). Use the different concentrations of seeds Anethum graveolens L oil extract as a preservative in minced meat. Alustath, 5(1), 78-82.
T. K. Hussain; A. H. Hoedi; M. M. Abd. "Use the different concentrations of seeds Anethum graveolens L oil extract as a preservative in minced meat". Alustath, 5, 1, 2012, 78-82.
K. Hussain, T., H. Hoedi, A., M. Abd, M. (2012). 'Use the different concentrations of seeds Anethum graveolens L oil extract as a preservative in minced meat', Alustath, 5(1), pp. 78-82.
K. Hussain, T., H. Hoedi, A., M. Abd, M. Use the different concentrations of seeds Anethum graveolens L oil extract as a preservative in minced meat. Alustath, 2012; 5(1): 78-82.

Use the different concentrations of seeds Anethum graveolens L oil extract as a preservative in minced meat

Al-Anbar Journal of Veterinary Sciences
Article 1, Volume 5, Issue 1, June 2012, Pages 78-82
Authors
T. K. Hussain; A. H. Hoedi; M. M. Abd
Abstract
Anethum graveolens L seed essential oil was extracted and the important active components such as a phenyl thymol, Carvacrol, - cymone, - pinene, limonene, Terpinene, Eugenol, Linalool. Were determined by gas liquid chromatography (GLC). Different concentration of the seed's oil extract (25, 50, 75, 100 and 150) mg/gm meat were used on local minced meat samples and kept at 4- 6 oC for different periods (1, 72, 168 and 240) hours. The results showed clear effect on total count of the bacteria responsible of spoilage meat with increasing concentration of the seed oil extract. Statistic analysis result showed high significant (P≤0.01) variations of all different treatments compared with control for all the storage periods
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