Effect of beef long-storage under different temperatures and vacuum-packaging conditions on meat quality, oxidation processes and microbial growth.

Background: The global beef market demands the meat industry to ensure product quality and safety in markets that are often very distant. The present study aimed to evaluate the effects of chilled (CH, 120 d) and chilled-then-frozen (CHF, 28 d + 92 d) storage conditions of beef vacuum packaged (VP) and vacuum packaged with antimicrobial (VPAM) on meat quality, oxidative status and microbial loads. Treatments resulted from the combination of storage condition and packaging type: VP + CH, VP + CHF, VPAM + CH and VPAM + CHF.

Microbiological Changes during Long-Storage of Beef Meat under Different Temperature and Vacuum-Packaging Conditions.

We evaluated a combination of two temperatures and two packaging materials for long-term storage of vacuum-packaged (VP) beef striploins. Microbial populations and microbiome composition were monitored during refrigerated storage (120 days between 0-1.5 °C) and refrigerated-then-frozen storage (28 days between 0-1.

Chemical characterisation and o anthelmintic activity of phenolic-rich extracts from the leaves and branches of , a native plant from South America.

Free (epi) catechin, quercetin, (epi) gallocatechin, flavonol glycosides and condensed tannins were identified according to their molecular mass, characteristic product ions and retention times in extracts obtained from leaves and branches of (Congorosa) by mass spectrometry. The anthelmintic activity against cattle gastrointestinal nematodes of Congorosa extract was determined using the Egg Hatch Inhibition Assay. Additionally, commercial quercetin, gallocatechin and epicatechin were evaluated.