The influence of extracts on the durability of different ground meats and sausages

According to the Book of Rules of Agency for Food and Veterinary published in Official Gazette No. 63, 2013, sales of minced meat in retail facilities may be made only if it is previously packed in appropriate containers. In this project, for the first time an application of different extracts of vegetable origin - basil, garlic and muscat flower will be performed in order to extend the shelf life of sausages, minced meat and shaped products thereof (obtained from different animals). At the same time, they shall also determine the microbiological status of sausages, minced meat and products from it at different times. The total number of bacteria as Salmonella, Escherichia coli will be determined. The products will be packed in standard vacuum packaging (which will serve as a control sample) and modified atmosphere (MAP) in which we tested various combinations of gas again to extend the shelf life. The correctness of the meat will be determined by chemical analysis - pH, the acid level down and peroxide number and sensory analysis (color, smell, consistency) in different time periods. At the same time it established the differences between standard vacuum packaging and so-called MAP. The results first will be processed by descriptive statistics. Bi-variant statistics will be used to determine the correlation, and further will be used and multi-variant analysis and analysis of variance (ANOVA). The goal of this project is to examine the anti-oxidant impact, microbiological picture, chemical and sensory characteristics of various meat in vacuum and MAP packaging