Ozen, F.Coskun, F.2024-10-292024-10-2920141302-70502146-5894https://hdl.handle.net/20.500.11776/14929In this research, the antimicrobial effect of herbal extracts (rosemary, lemon, thyme and garlic) were investigated in raw Tekirdag meatballs. Analysis were carried out during the storage of meatball samples in refrigerator (4 degrees C). Extracts were added to meatballs at a level of 0,1%. The most effective extracts were rosemary and garlic extracts to the total number of mesophilic aerobic bacteria; lemon and rosemary extracts to the number of coliform group bacteria; lemon extract to the number of E. coli; rosemary and thyme extracts to the number of Staphylacoccus aureus; oregano and garlic extracts to the number of yeast and mold on the last day of storage. As a result of the variance analysis, the differences between microorganisms and the days were significant at P <= 0.01 level. Salmonella was'nt detected in meatball samples. The addition of extracts can be expected to aid in preserving foods held at refrigeration temperatures, at which the multiplication of microorganisms are slow. In the result of sensory analysis, the most similar samples to the control sample are samples that includes lemon and thyme extracts. In the analysis of variance for sensory analysis, the differences between extracts were significant at p<0.01 level.trinfo:eu-repo/semantics/closedAccessTekirdag meatballantimicrobialextractsspicesArticle113100109N/AWOS:000453163100011