Master's thesis of Science: Application of olive leaf extract and chitosan as natural preservatives for beef patties

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This study proceeded to address the following objectives: To evaluate the effect of gas composition commonly used in modified atmosphere packaging (80% O2 and 20% CO2) on the shelf life of beef patties; to formulate an optimal solution containing natural antioxidant and antimicrobial preservatives and to study the effect of this combination and MAP on physiochemical attributes (surface colour (chroma, hue angle), metmyoglobin and oxmyoglobin contents, lipid stability) of fresh beef patties; to evaluate the effect of combined antioxidant – antimicrobial natural preservative and MAP on package’s headspace gas composition, pH, microbial (total viable count and lactic acid bacteria count) shelf life of fresh beef patties; to establish correlation between meat quality attributes shelf life of beef patties.

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