Antimicrobial Effects of Beetroot Extract in Meat Preservation: A Comparative Study in Different Storage Conditions

Beef is one of the most desirable and palatable meats for high-quality proteins and essential nutrients. Therefore, maintenance and enhancement of its bacteriological quality is essential. On the other hand, several trials seeking the replacement of chemical meat additives with herbal and natural additives are in progress. Therefore, the current study aimed to evaluate the antibacterial effects of aqueous beetroot extracts (1.0 and 1.5% vol. mg/w) on the bacteriological quality of beef meat during aerobic and anaerobic refrigeration storage conditions. The results showed that the treatment with beetroot extract significantly inhibited bacterial growth in comparison to the control untreated group, and the anaerobic storage conditions during the experimental period showed a stress factor that caused a significant (P ≤ 0.05) lower total bacterial count (TBC) and coliform count, while higher counts of lactic acid bacteria (LAB) were recorded in the anaerobically stored samples in comparison with the aerobically stored samples. The results also indicated a direct relationship between beetroot extract concentration and antibacterial potency, where the higher concentration had a higher antibacterial effect. Based on these results, beetroot extract can be recommended as a potential meat preservative with potent antibacterial effects that can extend the shelf life of meat and improve bacterial quality.