Preparation of some Effective Substances from Dill Seeds to Preserve Meat
Abstract: Current study was conducted to ensure safety and preservation of food by using extracts from natural plant seeds with high nutritional value and has antioxidant properties as well as eliminating microbes. Chemical and microbial tests were done on the water extract of dill seeds including peroxide. The water extract of dill seeds had significant effect on preserving meat for 15 days at 0.15% concentration with 1.48 mm/kg of peroxide number. The estimation of d in the end of preserving meat for 15 days at 0.15% concentration was thiobarbituric acid0.064 mg/kg. There was significant reduction of the total number of aerobic bacteria when preserving meat at 0.15% concentration of dill seeds extract recorded 53.3 x 10 g/cfu, while, no growth recorded for coliform bacteria in the fifteenth day after the treatment. growth 5 Salmonella cells were also not recorded as dill water extract contributed to extend storage period and reduce microorganisms that grow at refrigerator temperature.