CHAPTER I

INTRODUCTION

Background of the Study

The global demand for meat products is rising, making it more important

than ever to find antimicrobial agents that are both sustainable and effective.

Since cinnamon and oregano have long been known to have antibacterial

qualities, using them in food processing may provide a safer and more natural

option than using artificial additives. In order to improve the safety of beef and

poultry during all phases of food processing, from slaughter to packaging, the

research will investigate the antibacterial activity of natural compounds derived

from oregano and cinnamon.

The growing worries about the harmful health effects of synthetic

antimicrobial drugs frequently used in the meat industry are what spurred this

study. The hunt for safer substitutes has been spurred by the possible dangers of

antibiotic resistance as well as other health-related problems. In addition to

having antibacterial qualities, natural chemicals like those in cinnamon and

oregano also have the benefit of being viewed as more organic and user-friendly.

By examining how well these naturally occurring antimicrobial compounds work

to stop the growth of harmful microbes in beef and poultry, the study hopes to

advance the creation of more healthful and environmentally friendly food

processing methods. The results offer a novel strategy that could have an impact

on the food business, public health, and consumer well-being.

Review of Related Literature

This chapter includes some related literature and studies of foreign which

are presented in the following paragraphs.

Foreign

According to International Journal of Food Microbiology, Volume 305, 16

September 2019 (108246), the modest but reproducible reduction of the

microbial burden in meat packaged in presence of Mediterranean and Etnic pads

shows that the incorporation of EOs in cellulose can be a strategy to extend

product shelf-life. Notably, this reduction after 12 and 15 days of storage is rather

modest and not exploitable at this stage. However, these results represent a

starting point for further investigation to improve the antimicrobial activity of

cellulosic pads, looking more closely.

https://www.sciencedirect.com/science/article/abs/pii/S0168160519301667

According to Food Control Volume 68, October 2016, Pages 30-39,

Marinade (10% NaCl, 2% lactic acid, pH 4.5) in itself did not inhibit microbial

growth on the food matrices. Cinnamon, oregano and thyme EOs, applied at low

concentrations, show potential to slow the growth (extend the microbial shelf life)

of some spoilage microorganisms on meat/fish products when applied in a

marinade. Of particular interest is cinnamon EO, which is especially efficient for

inhibition of fungal growth on meat and fish.

https://www.sciencedirect.com/science/article/abs/pii/S0956713516301311

According to Food Bioscience Volume 50, Part B, December 2022

(102146) All the EO combinations showed an inhibition zone for all tested

concentrations (0.5%–10%). The minimum inhibitory concentration was up to

1:16 dilution of all EO combinations showed inhibition of L. monocytogenes. The

combined essential oils (50/50) encapsulation significantly reduced L.

monocytogenes in Italian salami. The capsule (over 2%) had about 80%

inhibition of L. monocytogenes counts in the meat matrix. The salami had a

reduced reddish color with microcapsules (empty or with EO).

https://www.sciencedirect.com/science/article/abs/pii/S221242922200606X

Theoretical Framework

Microbial Ecosystems and Food Protection

The exploration of bacterial interactions within their environments, rooted

in microbial ecology, forms the basis for understanding the microbial landscape

in beef and chicken meat within the scope of this research. Factors such as

potential contaminants, growth conditions, and microbial diversity are considered

within this theoretical framework. This knowledge is critical for assessing how

natural antimicrobials, such as cinnamon and oregano, can impact and govern

microbial populations during the various stages of food preparation.

Science and Preservation of Food

 Principles derived from food science illuminate the safety and preservation

aspects inherent in food processing. This theoretical framework delves into the

mechanisms by which natural antibacterial compounds, exemplified by cinnamon

and oregano, operate within the context of this study. This encompasses their

influence on suppressing microbial growth, preserving meat quality, and potential

interactions with other food components. The study's objective is to elucidate the

specific role these natural ingredients play in ensuring the overall safety and

extended shelf life of processed beef and chicken meat.

Organic Matter Chemistry

A comprehensive grasp of natural product chemistry is essential for

unraveling the bioactive compounds present in herbs and spices like cinnamon

and oregano. This theoretical component investigates the chemical composition

of these natural antimicrobials, with a focus on substances such as thymol,

carvacrol, and cinnamaldehyde known for their antibacterial properties. The

study aims to establish a correlation between the inherent qualities of these

natural agents and their effectiveness in regulating microbial development during

meat processing, by closely examining their chemical contents.

Conceptual Framework

The conceptual framework for the research is structured around the

independent and dependent variables, aiming to explore the relationships and

interactions between these components.

Independent Variable/s: Dependent Variable/s:

- Oregano and - Microbial Growth

Cinnamon Inhibition

- Beef/Chicken - Meat Quality

- Traditional - Preservation

Duration

Relationships and

Interacttions

- Antimicrobial Type

and Concentration

- Meet Type

(Beef/Chicken)

- Processing Method
Statement of the Problem

Ensuring the safety and quality of processed chicken and beef products is

a big concern for the Philippines, a country well-known for its varied culinary

traditions. Concerns regarding possible health risks and environmental effects

are raised by the traditional use of synthetic additives in food processing, which

is in line with customer demand for natural and healthier food options. The

purpose of this study is to examine the effects of processing chicken and beef

with natural antibacterial agents, such as oregano and cinnamon. The following

inquiries are the focus of the study:

1. How well do natural oregano and cinnamon function as antimicrobial

agents in preventing bacterial contamination in the processing of

chicken and beef?

2. Could you share your thoughts on how receptive consumers are to

chicken and beef products treated with natural oregano and cinnamon

during processing?

3. Which particular elements, including taste, aroma, and overall quality,

play a significant role in shaping consumer preferences for products

processed with natural oregano and cinnamon?

Significance of the Study

 These studies have significance to several areas. First, the result of this

study will be beneficial to fellow students, school counselors and public health.

To the students. This research project gives other students a chance to

learn about the real-world challenges that can be solved with scientific

knowledge. It can encourage your peers to think about doing their own research

projects by igniting their curiosity and interest in science.

To the teachers. Teachers will be able to advise and assist students as

they do real-world research as part of this study project. By doing this, educators

further their own professional development by keeping up with the latest

developments in science and encouraging their students to approach problems

with a research perspective.

To the school administrators. The school's objectives of encouraging

scientific curiosity and real-world applications of knowledge are in line with this

research. If it is successful, adding practical applications and research-driven

learning opportunities could improve the science curriculum at the school.

To the future researchers. Future researchers may be motivated to

investigate comparable fields of study or look at subjects that are similar to this

one. In addition to adding to the corpus of knowledge, young researchers serve

as role models for others who might be choosing research as a high school or

college major.

Scope and Delimitation

 This research is primarily focused on evaluating the antibacterial

properties of natural oregano and cinnamon extracts in the context of chicken

and beef processing. The study aims to assess the effectiveness of these natural

active ingredients against common foodborne pathogens, including Salmonella

enterica, Escherichia coli, and Staphylococcus aureus. The scope encompasses

the integration of oregano and cinnamon extracts throughout various stages of

chicken and beef processing, including marinating, cooking, and preserving. A

comparative analysis has been conducted to determine their effectiveness

compared to traditional synthetic antimicrobial agents used in food processing.

The study emphasizes the reduction of microbial load and investigates the

impact of these natural extracts on the shelf stability of processed chicken and

beef products, considering factors such as color, taste, and texture. However,

certain limitations are acknowledged, including the focus on specific meat types

(chicken and beef), the antibacterial properties of oregano and cinnamon

extracts, exclusion of certain food processing methods, and a defined time frame

for the study. While recognizing geographical differences in the types and

concentrations of oregano and cinnamon, this study does not comprehensively

investigate these variations.

This research is primarily focused on evaluating the antibacterial properties of

natural oregano and cinnamon extracts in the context of chicken and beef

processing. The study aims to assess the effectiveness of these natural active

ingredients against common foodborne pathogens, including Salmonella

enterica, Escherichia coli, and Staphylococcus aureus. The scope encompasses

the integration of oregano and cinnamon extracts throughout various stages of

chicken and beef processing, including marinating, cooking, and preserving. A

comparative analysis has been conducted to determine their effectiveness

compared to traditional synthetic antimicrobial agents used in food processing.

The study emphasizes the reduction of microbial load and investigates the

impact of these natural extracts on the shelf stability of processed chicken and

beef products, considering factors such as color, taste, and texture. However,

certain limitations are acknowledged, including the focus on specific meat types

(chicken and beef), the antibacterial properties of oregano and cinnamon

extracts, exclusion of certain food processing methods, and a defined time frame

for the study. While recognizing geographical differences in the types and

concentrations of oregano and cinnamon, this study does not comprehensively

investigate these variations.

Operation and Definition of Terms

Antimicrobial Agents: Substances that kill or inhibit the growth of

microorganisms.

Food Processing: The set of techniques and methods used to transform

raw ingredients into consumable food items.

Oregano and Cinnamon Extracts: Concentrated forms of active

compounds obtained from oregano and cinnamon plants.

Microbial Load: The number of microorganisms (bacteria, fungi, etc.)

present in a given sample.