Use of plants extracts for producing of thermal treated meat products

Antioxidative and antibacterial effects of water extracts derived from agrimony (Agrimonia eupatoria L.), lemon balm (Melissa officinalis L.) and clove (Szyzigium aromaticum L.) added to thermal treated meat products were observed in our experiment. Water extract of lemon balm and agrimony were added into meat in dose 20 ml per kg; and clove in doses 20 and 30 ml per kg, respectively. Antioxidative effect was recorded in all tested extracts and it was proved in reduced production of oxidation products in comparison with control. The most significant antioxidative effect was determined in extract of clove (30 ml per kg) during the whole period of storage. All tested plant extracts showed antibacterial effect, however the highest antibacterial effect was recorded in extract of clove (30 ml per kg).