Antibacterial effect of germander extract inclusion with Aloe vera gel using raw chicken meat

The combined antibacterial effect of germander extract (Teucrium polium L.) and Aloe vera gel against common and pathogenic foodborne bacteria was evaluated using raw meat. This study involved five treatments, including (1) Control: Aloe gel with no additive, (2) Aloe gel + 0.2 g kg−1 of germander extract (GRL1), (3) Aloe gel + 0.3 g kg−1 of (GRL2), (4) Aloe gel + 0.5 g kg−1 of (GRL3), and (5) 14 ppm of butylated hydroxyanisole (BHA), prepared and mixed into ground chicken meat. All treatments with antimicrobial additives showed a significant (P < 0.05) inhibitory effect. Overall, germander extract level 3 (GRL3) exhibited the greatest antimicrobial influence among all the additives (P < 0.05). However, the antimicrobial effect of GRL2 was comparable to that of synthetic BHA during storage. In conclusion, the incorporation of germander extract at level 3 with 5% Aloe gel is recommended for use in the meat industry.