Effect of green tea extract on some quality properties and shelf life of meat during storage

One of the plant extracts which has antimicrobial, antioxidant, nutritional and medicinal properties is extract of green tea. In this study, the effect of different concentrations of green tea extract (%10, %20 and %30) was studied on qualitative and microbial characteristics of bovine meat during storage. For this purpose, extraction carried out from green tea leaves and then chopped meat was immersed with a ratio of 1 to 1 (pieces of meat to different concentrations of green tea extract) for 20 hours at 4 °C. Finally, the pieces of meat were packaged and various tests were conducted in the storage period (1, 5, 10 and 15 days). The results showed that treatment of meat with green tea extract had a significant effect (P