Abstract
Background: This study plane to evaluate the effectiveness of zinc oxide nanoparticles and carnosic acid in prevent beef meat from oxidative deterioration and spoilage bacteria under refrigerated storage to improve meat quality and increase shelf life. Methods: Samples were divided into four groups: T1 (control, without any additives), T2 treated with (1% zinc oxide nanoparticles), T3 treated with (2% zinc oxide nanoparticles) and T4 treated with (2% carnosic acid). All beef samples were stored under refrigeration at 5°C and analyzed at different storage interval period (0, 3, 4, 7 and 12 days). Result: Our result indicated that Peroxide value, thiobarbituric acid (TBARS), myoglobin content and total bacterial count significantly much reductions (P less than 0.05) in all treated samples compared to the control during the storage period. The peroxide values and total bacterial count were high in the control groups after 12 days of storage, indicating lower preservation compared to the treated groups.