Application of Nanotechnology to Enhance Microbial Safety and Sensory Quality of Chilled Meat Products

Rahi, Dalal Khaled

doi:10.36582/ksj.2026.170364.1037

Application of Nanotechnology to Enhance Microbial Safety and Sensory Quality of Chilled Meat Products

Document Type : Original Article

Author

Dalal Khaled Rahi

College of veterinary/ University of basrah

https://doi.org/10.36582/ksj.2026.170364.1037

Abstract

This research aimed to develop and evaluate a novel preservation approach based on sensory attributes of refrigerated beef patties. through use a hybrid nano-emulsion system combining rosemary phenolic extract and green tea catechins, encapsulated using food-grade biopolymers. High-energy ultrasound was used to prepare bioactive nano-coated materials, and encapsulation efficiency, particle size, and zeta potential were determined. Beef slices were prepared and divided into four groups: control, free, low-dose, and high-dose. All samples were stored for 3 weeks at 4 ± 1°C. The parameters studied included total viable bacterial count, lactic acid bacteria, coliform bacteria, Staphylococcus aureus, pH, reactants with thiobarbituric acid, water retention capacity, color fastness, and sensory evaluation of appearance, odor, texture, flavor, and overall acceptability. The study results showed inhibition of microbial growth (P < 0.05) in the nano-coated groups compared to the control and free groups. Furthermore, the plant extracts exhibited better sensory acceptance and the bitterness was eliminated using nanotechnology. A balanced improvement in microbial safety, sensory quality, and chemical and physical stability was observed in the high-dose group. In conclusion, meat products can be preserved in a clean manner using plant-based bioactive materials coated with nanotechnology.

Keywords

sensory

microbial safety

chilled meat and nanotechnology