Antilisterial, antimicrobial and antioxidant effects of pediocin and Murraya koenigii berry extract in refrigerated goat meat emulsion

- Pediocin and Murraya koenigii berry extract were tested in raw goat meat emulsion.
- Antilisterial effect was comparable with positive control samples.
- Higher antioxidant and antimicrobial effect was observed in treated samples during refrigerated storage.
- Color, emulsion stability and microstructural attributes did not change in raw meat emulsion.

The minimally processed raw meat products with all natural ingredients are now preferred by the consumers over highly processed cooked meat products. This study evaluated the antilisterial, antimicrobial and antioxidant effects of a combination of pediocin from Pediococcus pentosaceus and Murraya koenigii berries (MKB) in the raw goat meat emulsion during storage at 4 °C for 9 days. Goat meat emulsion was prepared and artificially inoculated with Listeria innocua to analyze the antilisterial effect. A substantial reduction (P < 0.05) in the L. innocua count was observed in the treated samples during the entire storage period. Aerobic plate count and psychrophilic count were also observed significantly (P < 0.05) lower in the treated samples. TBARS differed significantly among the treatments and found lower in MKB treated samples. There were no significant differences between treated and negative control samples for emulsion stability and microstructural (SEM) attributes. No marked differences were observed for color attributes (L*, a*, b*, hab, C*, ΔE and browning index) between treated and untreated samples.