Abstract:
This study aimed to examine the performance of extraction plants prepared from (thyme and
bay) to extension the shelf life of minced meat in the local markets of Amarah city from by
testing the microbial contamination which included total aerobic plate count, total coliform,
psychrophilic bacteria and Staphylococcus aureus for 10 days at 5C, The results showed
bacterial growth average were reduced with extracts plants addition increasing (0.5,1,1.5%),
extract plant (thyme) inhibited the growth of bacteria at 1.5% and the logarithm no. reached
4.79, 4.42, 3.23 and 3.12, /g meat respectively after 10 days of cold storage comparing with the
control which were 8.79, 6.86 6.65 and 5.72 log /g meat and (bay) inhibited the growth of
bacteria at 1.5% and the logarithm no. reached 4.91, 4.55, 3.46 and 3.21, /g meat respectively
after 10 days of cold storage comparing with the control which were 8.85, 6.94, 6.75 and 5.83
log /g meat respectively.
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