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September 24, 2025Open Access

Influence of Cinnamon and Garlic on Chemical and Microbial Properties of Beef Minced Meat

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Overview

Analysis shows cinnamon and garlic improve nutritional and microbial properties of beef minced meat.

Key Points

  • Adding cinnamon and garlic significantly improves the nutritional quality of beef minced meat samples.
  • The proximate analysis highlighted significant differences in moisture, protein, and ash content among samples.
  • Microbial analysis indicated lower counts of pathogens, with garlic and cinnamon combination showing the best results.
  • Dambun nama treated with both garlic and cinnamon exhibited enhanced shelf life and microbial safety.

Cite This Study

A 2025 study studied this question.

synapsesocial.com/papers/68d6d82e8b2b6861e4c3e1bchttps://doi.org/10.56160/jaeess/2025/vol11/issue2/003
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Also Consider

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  4. 4Effect of the addition of black garlic on the quality parameters of jerked beef meat with pork2024 · 2 citations
  5. 5Effect of cinnamon bark (Cinnamomum zeylanicum) biomass on organoleptic quality of goat meat during shelf life2024 · 1 citations