Propolls is a natural product collected by honeybee workers; it has been
reported to have antimicrobial and antioxidant effect. Samples of bee propolis were
obtained from the Dept. of Economic Entomology & Pestisicides, F~c. of Agric ..
Cairo Univ.,Egypt.Chemlcal composition and active components were evaluated.
The effect of adding water extract of propolls (WEP) on the physico-chemical,
microbiological quality and organoleptic properties of prepared basta rami samples
with different (WEP) levels were studied. Longissimus dorsi(LD)muscies of fresh beef
meat was used for preparation bastarami samples, which were treated with different
concentration of (WEP) 2,4,6 and 8 % during processing, then stored a 6 ± 1·C for
O. 2, 4, 8 and 12 weeks storage, immediately after maturation. The m isture, ash,
waxes, resins, balsams and essential oils contents of propolls sample were, 2.46,
21.52, 2.45, 71.66 and 1.91 % respectively, while the total phenolS com ounds and
total ftavonoids (active components) were 2.36 and 6.78 0/0. The ash content of all
fresh treated bastarami samples with different (WEP) levels was significantly higher
while, the other constituents as moisture, protein, fat and NaCl were similar as
compared with control samples. During refrigerated storage, the total volatile basic
nitrogen (TVBN) , thiobarbituric acid (TeA) and pH values, the microbial count of
aerobic, Psychrotrops and yeast and moulds of control samples were sig ificantly (P
< 0.05) higher than the treated samples throughout storage period. Within, the
treated samples with different (WEP) levels, the addition of either 6 % or 8 % (WEP),
proved to be effective In Increasing shelf·life of the treated bastarami by decreasing
microbial count early during storage as well as minimizing fungal and yeast count
due to effect of active components. Treatments also increased antioxidant effect by
reducing lipid oxidation (TBA values), and decreasing negative flavor notes, besides
the lean colour also was imp~oved. Hence, (WEP) treatments can se e as good
chemical preservatives of basta rami meat products and can contribute to promote
human health because they are naturally produced. In addition, it is recorpmended to
add 6% (WEP) to prolong the shelf· life and improve the safety 0 bastarami
production.