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A Day in the Life of a Mom-Herbalist

This daily blog has been about the struggles of juggling motherhood with being a full-time student for the first eight months of its existence.  I still share some of my life now that I've graduated but I also share information each day on herbs that I've learned along this journey.   While my herbariums are listed for free membership, I provide four fields from them in my blog: Constituents (the active ingredients of the herbs), the therapeutic actions (Examples are expectorant and stimulant), indications (colds, skin rashes, emphysema, etc), and safety information. More information can be found in the herbariums but these are the most important educational fields.  I also share scientific studies to help educate people who think there are no studies showing herbs work.

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Rosemary Versus Chicken

6/11/2020

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Kahraman, Issa, Bingoli, Basaran, Kahraman, and Dumen (2015) wanted to help solve the problem of food safety and tested rosemary to see if it could be used as a meat preservative in replacement of other methods.  The essential oil they used came from fresh leaves that were air-dried then steam distilled.  The oil was diluted to .05%, .1%, ;2%, .3%, .5%, and 1%.  After being added to broth, they were tested sat the 0, 4, 8, 12, and 24-hour marks.  They were tested against Salmonella Typhimurium and Listeria monocytogenes. 

For the taste portion, they established a panel with four males and two females.  The panel was then trained on terminology such as too sweet and given a scale on 1-5 where 1 was dislike extremely and 5 was like extremely.  The chicken samples were refrigerated for 1, 3, 5, and 7 days prior to cooking. 

The components of the oil used in this study were 1,8-cineole, a-pinene, camphor, 2a-pinene, camphen, and caryophyllene. They reminded the reader the composition of the oil depends on region the plant is from, plant variety and the extraction method.  The sample they used came from Turkey.  

In this study, the bacteria growth was inhibited at concentrations of .2% and higher.  They mentioned another study where the oil was not effective against Salmonella Typhimurium.  They mentioned the strain of bacteria used may account for the difference as well as the reasons mentioned for the differences in the oil composition.  It is believed the anti-bacteria properties are from 1,8-cineole and a-pinene.  1,8-cineole is most prominent in the samples from the region of Turkey containing at least 40% of the oil. 

For the tasting portion, no meat was actually consumed because the bacteria was not deteriorated enough to qualify for consumption despite how effective it was on the broth.  At concentrations higher than .2%, the rosemary scent was stronger and the color decreased in brightness.  The oil was effective at reducing the oxidation of the meat. 
 
Have a Great Day!

Kahramany, T., Issa, G., Bingoli, E. B., Basaran, B., Kahraman, B. B., and Dumen, E. (2015).  Effect of rosemary essential oil and modified-atmosphere packaging (MAP) on meat quality and survival of pathogens in poultry fillets. Brazilian Journal of Microbiology 46(2):591-599.
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Most recently updated on June 20, 2020.  All rights reserved.
  • Crouch Writing Gallery
  • A Day in the Life of a Mom-Herbalist
  • My Spiritual Healing Journey
  • Non-Fiction
  • Fiction
  • Poetry
  • Herbal List
  • Lemurian Diet
  • Virtual Herbarium
  • About
  • Contact
  • Book Membership