Antibacterial and antioxidant effect of crude garlic extract in meat

The antibacterial and antioxidant effect of crude garlic extract [2.5 - 5 - 10 - 20%] were investigated in fresh lean beef muscle samples obtained from Cairo abattoir. The antibacterial effect of crude garlic extract was applied on two bacterial species contaminating meat surface namely E. coil, and Saureus. Garlic extract showed a concentration dependent reduction of surface bacterial counts attached to beef muscle samples. [D] value was calculated for E. Coli and S aureus decreased by increasing the concentration of the garlic extract. Thiobarbituric acid values, peroxide values and kreis optical density were determined to show the antioxidant effect of gralic extract. The garlic extract significantly decreased these values of meat kept in refregerator after 1[st]. 3[rd] and 5[th] days. Its concluded that, the use of natural materials as garlic having both antibacterial and antioxidant effects is advantageous