Effect of ethanolic extract of clove on the keeping quality of fresh mutton during storage at ambient temperature (25 ± 2 °C)

[1]  A. S. Bawa,et al.  Green tea – A potential preservative for extending the shelf life of fresh mutton at ambient temperature (25 ± 2 °C) , 2008 .

[2]  M. Barzegar,et al.  Antifungal activity of thyme, summer savory and clove essential oils against Aspergillus flavus in liquid medium and tomato paste , 2007 .

[3]  Ashok K. Srivastava,et al.  Evaluation of antibacterial activity of Indian spices against common foodborne pathogens , 2007 .

[4]  R. Edwards,et al.  The relationship of bacterial numbers and types to diamine concentration in fresh and aerobically stored beef, pork and lamb , 2007 .

[5]  C. Park,et al.  Relationship between the Concentration of Biogenic Amines and Volatile Basic Nitrogen in Fresh Beef, Pork, and Chicken Meat , 2007 .

[6]  P. Dugo,et al.  Antifungal activity of essential oils against filamentous fungi determined by broth microdilution and vapour contact methods , 2007, Journal of applied microbiology.

[7]  B. Kong,et al.  Antimicrobial activity of several herb and spice extracts in culture medium and in vacuum-packaged pork. , 2007, Journal of food protection.

[8]  M. Viuda‐Martos,et al.  ANTIFUNGAL ACTIVITIES OF THYME, CLOVE AND OREGANO ESSENTIAL OILS , 2007 .

[9]  Manickkam Jayakumar,et al.  In vitro antibacterial activity of some plant essential oils , 2006, BMC complementary and alternative medicine.

[10]  M. Doyle,et al.  Antimicrobial activity of clove (Syzgium aromaticum) oil in inhibiting Listeria monocytogenes on chicken frankfurters , 2006 .

[11]  A. Ponce,et al.  Inhibitory parameters of essential oils to reduce a foodborne pathogen , 2005 .

[12]  S. Burt,et al.  Essential oils: their antibacterial properties and potential applications in foods--a review. , 2004, International journal of food microbiology.

[13]  A. Remmal,et al.  The Mechanism of Bactericidal Action of Oregano and Clove Essential Oils and of Their Phenolic Major Components on Escherichia coli and Bacillus subtilis , 2003 .

[14]  G. Subbulakshmi,et al.  Nutritive value and technology of spices: current status and future perspectives , 2002 .

[15]  K V Kumudavally,et al.  Chromatographic analysis of cadaverine to detect incipient spoilage in mutton. , 2001, Meat science.

[16]  B. Weimer,et al.  Influence of growth conditions on heat-stable phospholipase activity in Pseudomonas. , 2001, The Journal of dairy research.

[17]  G. Gandemer,et al.  Lipolysis in muscles during refrigerated storage as related to the metabolic type of the fibres in the rabbit. , 2000, Meat science.

[18]  F. Toldrá,et al.  Postmortem meat quality and sex affect textural properties and protein breakdown of dry-cured ham. , 1999, Meat science.

[19]  Smith‐Palmer,et al.  Antimicrobial properties of plant essential oils and essences against five important food‐borne pathogens , 1998, Letters in applied microbiology.

[20]  S. Deans,et al.  Bioactivity of selected plant essential oils against listeria monocytogenes , 1997, Journal of applied microbiology.

[21]  R. Marshall,et al.  Reduced oxidation of fresh pork in the presence of exogenous hydrolases and bacteria at 2°C , 1997 .

[22]  M. T. Veciana-Nogués,et al.  Biogenic amine sources in cooked cured shoulder pork , 1996 .

[23]  M. Sakaguchi,et al.  Inhibition of Amino Acid Decarboxylase Activity of Enterobacter aerogenes by Active Components in Spices. , 1995, Journal of food protection.

[24]  R. Marshall,et al.  EFFICACIES OF ACETIC, LACTIC AND TWO MIXED ACIDS IN REDUCING NUMBER OF BACTERIA ON SURFACE OF LEARN MEAT , 1991 .

[25]  G. Trout.  Variation in Myoglobin Denaturation and Color of Cooked Beef, Pork, and Turkey Meat as Influenced by pH, Sodium Chloride, Sodium Tripolyphosphate, and Cooking Temperature , 1989 .

[26]  T. Sharma,et al.  Altered Free Fatty Acid Levels in Fresh or Canned Mutton as Indicators of Spoilage. , 1983, Journal of food protection.

[27]  James H. Torrie,et al.  Principles and procedures of statistics: a biometrical approach (2nd ed) , 1980 .

[28]  W. F. Harrigan,et al.  Laboratory Methods in Food and Dairy Microbiology , 1976 .

[29]  R. R. Lowry,et al.  Rapid colorimetric determination of free fatty acids , 1976, Journal of the American Oil Chemists' Society.

[30]  F. B. Wardlaw,et al.  EFFECT OF POSTMORTEM MUSCLE CHANGES ON POULTRY MEAT LOAF PROPERTIES , 1973 .

[31]  J. Folch,et al.  A simple method for the isolation and purification of total lipides from animal tissues. , 1957, The Journal of biological chemistry.

[32]  Shi Rui-cheng.  The inhibition of ten kinds of Chinese herbal medicines against fungus causing deterioration of fruits and vegetables and analysis of available compositions , 2006 .

[33]  J. S. Berwal,et al.  Inhibitory effect of clove (Eugenic caryophyllus) on toxigenic molds , 2003 .

[34]  J. Sahoo,et al.  Extension of shelf life of ground chevon during refrigerated storage by using ascorbic acid , 2000 .

[35]  K. Srihari,et al.  Relative efficacy of 4-methyl umbelliferyl β-D glulcuronide (MUG) growth media for the detection of Escherichia coli in processed foods , 1998 .

[36]  R. G. Board,et al.  The microbiology of meat and poultry , 1998 .

[37]  R. Shakila,et al.  Inhibitory effect of spices on in vitro histamine production and histidine decarboxylase activity ofMorganella morganii and on the biogenic amine formation in mackerel stored at 30°C , 1996, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung.

[38]  G. Gandemer,et al.  Lipid composition of pork muscle in relation to the metabolic type of the fibres. , 1991, Meat science.

[39]  E. H. Marth,et al.  Behaviour of Listeria monocytogenes in the presence of selected spices. , 1990 .

[40]  K. V. Kumudavally,et al.  Proteolytic and lipolytic degradation products as indicators for quality assessment of canned mutton curry , 1989 .

[41]  C. Peteghem,et al.  A screening method for the simultaneous determination of putrescine, cadaverine, histamine, spermidine and spermine in fish by means of high pressure liquid chromatography of their 5-dimethylaminonaphthalene-l-sulphonyl derivatives , 1988, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung.

[42]  D. N. Fogg,et al.  The colorimetric determination of phosphorus , 1958 .