Effects on microbial quality of fresh pork loin during storage from oregano oil and cranberry pulp diet supplementation in pigs

Fortier, M. P., Saucier, L. and Guay, F. 2012. Effects on microbial quality of fresh pork loin during storage from oregano oil and cranberry pulp diet supplementation in pigs. Can. J. Anim. Sci. 92: 465–471. Oregano oil and ground cranberry pulp supplements were added to the diets of finishing pig...

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Published in:Canadian journal of plant science 2012, Vol.92 (4), p.465-471
Main Authors: Fortier, M. P, L. Saucier, F. Guay
Format: Article
Language:English
Subjects:
aerobic conditions
anaerobic conditions
anti-infective properties
coliform bacteria
cranberries
cranberry
diet
Escherichia coli
experimental design
finishing
lactic acid bacteria
Meat
microbial growth
microbiological quality
oils
oregano
pork
Pseudomonas
pulp
shelf life
swine
vacuum packaging
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Summary:Fortier, M. P., Saucier, L. and Guay, F. 2012. Effects on microbial quality of fresh pork loin during storage from oregano oil and cranberry pulp diet supplementation in pigs. Can. J. Anim. Sci. 92: 465–471. Oregano oil and ground cranberry pulp supplements were added to the diets of finishing pigs to determine their antimicrobial effects on fresh loin during storage at 2±1°C. Two doses of oil (250 and 500 mg kg⁻¹) and three doses of cranberry (5, 10 and 20 g kg⁻¹) were tested according to a factorial experimental design. The control group did not receive any supplements. The meat was vacuum packed and analyzed after 0, 23, 45 and 60 d. Samples were re-packaged under aerobic conditions after 0 or 23 d and analyzed after 4, 8 and 12 d. Microbial analysis was performed periodically throughout the experiment. Initial cell counts were below detection level for total aerobic mesophilic (TAM) (
ISSN:1918-1833
1918-1833