M.SC Project 

This experimental study followed the survival (after inoculation of the bacteria) on non-marinated and marinated chicken liver meat (CLM) samples, with or without added antimicrobials (Carvacrol; CA, Garlic: G), stored at 4 and 10 °C for 14 days. A pomegranate pomace-based marinade (PPM) alone, or in combination with CA or G was used in monitoring the survival/growth of Salmonella spp. and Listeria monocytogenes counts on the CLM. A declining trend was recorded for both Salmonella spp. (4.1-4.4 and 3.8-4.3 log CFU/g, respectively) and Listeria monocytogenes (3.6-4.6 and 3.3-4.5 log CFU/g, respectively) populations, in both marinated (absence of antimicrobials) and marinated (presence of antimicrobials) CLM samples, stored at 4 and 10 °C and on final day 14. At 10 °C, marination with antimicrobial treatments resulted in lower Salmonella spp. and Listeria monocytogenes counts on CLM, compared to 4 °C (3.4-3.9 and 1.5-3.7 logs). Marination and combinations reduced the Total Plate Count (TPC) by 0.3-0.9 and 0.2-0.6 log CFU/g, compared to the control (non-marinated) CLM samples (and in the absence of inoculated bacteria) on final day-14. Concluding, it can be stated that a microbiological shelf-life extension of 9 and 11 days, compared to the control’s shelf-life, was achieved at 4 and 10 ^oC, respectively. The pH (initial) values of the control (non-marinated) and marinated CLM samples, at 4 and 10^oC, were 6.62 and 3.12, respectively. During the storage period, pH values for the control (non-marinated) CLM were found to be higher, as compared to the marinated samples, and irrespective of storage temperature.