摘要：The present study was conducted to evaluate the antimicrobial activities of the pine bark extract ( Pinus pinea ) which grows at Western parts of Turkey ( Çine , Aydın ) and Pycnogenol ® in cooked red meat against Staphylococcus aureus . For this purpose, P. pinea and Pycnogenol ® were added at 1% concentration to raw meat. S. aureus was inoculated at 103 cfu g-1 concentration to cooked meat. After that, meat was stored at 4˚C for 9 days. P. pinea reduced the numbers of S. aureus detected, which were 7.9x102 cfu /g after 6 days and 7.1x102 cfu /g after 9 days; whereas, the values for Pycnogenol ® were 8.6x102 cfu /g and 9.8x102 cfu /g, respectively. On the other hand, values of 13.7x102, 17.2x102 cfu /g were obtained for the control after 6 and 9 days of storage. Therefore, P. pinea and Pycnogenol ® tested on cooked red meat reduced the numbers of S. aureus during storage when compared with the control. Results presented here may suggest that the use of pine bark extracts may provide protection against S. aureus , and thus, they present a potential to be used as a natural preservative in food industry.
