Comparative Antimicrobial Effectiveness of Camel, Buffalo, and Goat Milk Marinades Against E. coli in Refrigerated Beef | ||||
| Benha Journal of Applied Sciences | ||||
| Volume 10, Issue 6, June 2025, Page 15-19 PDF (494.34 K) | ||||
| Document Type: Original Research Papers | ||||
| DOI: 10.21608/bjas.2025.370846.1643 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
shimaa N Edris  1; Fatma Sakar1; Nermeen F. Elshopary2; Islam Sabeq3; Ahmed Hamad1
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| 1Department of food hygiene,Benha University | ||||
| 2Food Control Department, Animal Health Research institute, Tanta Branch, Egypt | ||||
| 3Department of Food Hygiene and Control, Faculty of Veterinary Medicin, Benha University | ||||
| Abstract | ||||
| This study investigated the antimicrobial effects of camel, buffalo, and goat milk marinades on Escherichia coli (E. coli) in experimentally inoculated raw ribeye meat samples stored at 4°C for 48 h. Forty ribeye meat cuts were categorized into four groups, inoculated with E. coli and marinated with different milk types, with distilled water serving as a control. Microbiological analyses and pH measurements were performed at 0, 6, 12, 18, 24, and 48 h. Results showed that all milk marinades effectively reduced E. coli counts over time, with goat milk exhibiting the strongest antimicrobial properties, followed by buffalo and camel milk. After 48 h, goat milk marination achieved a 40% reduction in E. coli, whereas buffalo and camel milk treatments resulted in a 25-30% reduction. The pH of milk-marinated samples decreased over time, with goat milk having the lowest pH at 48 h. In contrast, the control group showed a steady increase in both E. coli count and pH. These findings highlight the potential of milk-based marinades, particularly goat milk, as natural preservatives to enhance meat safety and prolong shelf life, likely owing to the presence of bioactive compounds such as antimicrobial peptides and organic acids. | ||||
| Keywords | ||||
| Food Safety; Milk marinades; Bioactive Compounds; Food Preservation; E. coli | ||||
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