which is at this concentration reduction bacterial growth is less than possible ?? and for extending the shelf life of minced meat
you should perform the LD50 and the MIC of your additive materials if the gape between them is large then you can safely used the MIC conc.
you should perform the LD50 and the MIC of your additive materials if the gape between them is large then you can safely used the MIC conc.
It is not about the concentration of the extract itself, the important point is the appropriate amount (of a fixed concentration of the extract) for every 50 g of minced meat for example. For example how many grams of the extract powder for every gram of meat, or how many milliliters of a (5 mg/dl liquid extract for example) are needed to be added to every gram of meat?
How to define this? by trying different amounts in a gradual manner (like the methodology in serial dillusion method)
Dear Aya,
Please read this article, there you will find a description in detail how to do this.
Good luck.
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