Use of Plant Extracts from Family Moraceae to Extend the Shelf Life of Meat

Karen Sovjáková

Bachelor's thesis

Abstract:

Securing the preservation of meat is a crucial aspect of maintaining food safety and safeguarding its quality during storage. In recent years, there has been an increased interest in the exploration of natural compounds, particularly plant extracts, as alternative and non-toxic options to synthetic additives for meat preservation. This bachelor’s thesis focused on using plant extracts derived from the Moraceae family, specifically focusing on plants from genera Artocarpus, Dorstenia, Ficus, and Morus, with the objective of extending the shelf life of meat. The central aspect of the study involved assessing the antioxidant characteristics of chosen plants within the specified genera, presented in a structured table format. The result of this study was the evaluation of table plants and the determination of the most promising candidates, particularly in the total amount of antioxidant substances present, which could be used with proper application to extend the shelf life of meat. Among the most promising candidates were Artocarpus altilis, Artocarpus heterophyllus, Artocarpus lakoocha, Dorstenia ciliata, Dorstenia manni, Dorstenia psilurus, Ficus carica, Ficus lyrata, and Morus alba. Additionally, the literature research included examining the characteristics and chemical properties of meat, along with exploring various preservation techniques beyond the use of antioxidants.

Keywords

Antioxidants, Chemical compounds, Meat, Moraceae, Plant extracts, Preservation

Language used: English

Date on which the thesis was submitted / produced: 20. 4. 2024

Thesis defence

• Date of defence: 29. 5. 2024
• Supervisor: Ing. Iva Kučerová, Ph.D.
• Reader: Olga Leuner, Ing.

Czech University of Life Sciences Prague

Faculty of Tropical AgriSciences

Bachelor programme:
Tropical Agriculture