THE EFFECTIVENESS OF SOME NANOPARTICLES IN PROLONGING MEAT PRESERVATION.

Prolonging the preservation of meat and protecting it from microbial damage is important for meat-freezing stores. The purpose of this research was to determine how the molecular and microbiological makeup of minced beef changed over time as a result of exposure to different nanoparticles (NPs) as: ZnNPs, SeNPs, and AlgNPs placed on the flexible sheets in order to study whether duration of meat preservation will be prolonged. The minced beef meat was either: left untreated (T1), covered in a viscous film (T2), covered in a film containing ZnNps (T3), covered in a film containing SeNPs (T4), or covered in a film containing processed AlgNPs (T5). Alginate, selenium, and zinc NPs were all purchased from the USA manufacturer Nanoshel and kept out of the sun in opaque receptacles until needed. Gelatin film solutions were made using the De Carvalho and Grosso procedure. Plastic plates with an interior diameter of 18 centimeters were used for the molding and cooling procedure of the membrane solutions. A balancing mechanism was used to change the level of the dish on the smooth, solid surface to guarantee an even distribution across its surface. An automated manual gauge was used to measure the width of the preconditioned sheets to a precision of 0.01 mm. American standard ASTM-E96 was used to calibrate an instrument (WVTR) that evaluated the water vapor penetration rate of the sheets. Oxygen transmission rate (OTR) of the covers was measured by the OTR instrument in accordance with the American standard ASTM-D-3985-02. Samples of fresh minced beef were collected from Al-Sharqat district in Salah Al-Din Governorate, with an amount of 2 kg of minced meat. Each sample of minced beef was sliced into a rectangle and measured at 50 g to ensure that it would fit into the containers, which were then covered in gelatin sheets and kept in the refrigerator until the tests were performed. The humidity was estimated using the convection oven, while the percentage of fat was estimated according to the Kerber method, and the protein was used by the Kildhall method. Total bacteria, yeasts and molds were estimated in meat samples using the spreading method. The results of the experiments were analyzed using the general linear model in the ready-made statistical program SAS. The results showed that the use of nanoparticles led to a decrease in the thickness of the coated membrane of the meat and the lowest thickness of the T2 treatment was 0.14 mm, which led to a decrease in water permeability to 12.183 g x mL\m2 for 24 h, and a decrease in oxygen permeability to 6.87 mL\m2 for 24 h for T2 treatment, compared to the control sample T1 which amounted to 15.297 g x mL\m2 for 24 h, and 8.64 mL\m2 for 24 h for both water and oxygen permeability respectively. The wetness percentage of preserved beef dropped considerably (P ≤ 0.05) over the course of keeping. The proportion of wetness loss was lowest with treatment T3. There were no statistically significant variations between the protein, lipid, and ash ratios of the T1 and T2 controls and the 0 day group. Then, as the length of time for storage grew, these numbers rose, with the greatest values occurring after 10 days. Total bacterial count findings showed a statistically significant (P ≤ 0.05) rise over time. On average, there were fewer total microbes in treatment T5 (9.93 cfu/g) compared to the two reference samples T1, and T2 (15.58, and 13.47 cfu/g). Numbers of yeasts and fungi did not rise after one day, and the same was true for the bacteria; however, the number of bacteria gradually increased over time for all interventions, peaking after 10 days. From the results obtained, we conclude that the nanoparticles led to a decrease in the thickness of the membrane which led to a decrease in water and oxygen permeability, while the moisture content of the meat in which the nano shells were used, while the total number of bacteria decreased at 1 day when using nano shells. [ABSTRACT FROM AUTHOR]