Antibacterial Pattern of Tratt Pomace Crude Extract Against and Its Application in Preservation of Cooked Beef.

is a common foodborne pathogen and spoilage bacterium in meat products. To develop a natural preservative for meat products, this study revealed the antibacterial activity and mechanism of Tratt pomace crude extract (RRPCE) against , and applied RRPCE to the preservation of cooked beef. The diameter of inhibition zone, minimum inhibitory concentration (MIC), and minimum bactericide concentration of RRPCE against were 15.85 ± 0.35 to 16.21 ± 0.29 mm, 1.5 mg/mL, and 3 mg/mL, respectively. The growth curve of was completely stalled by treatment with RRPCE at 2 MIC. RRPCE results in the decrease of intracellular adenosine 5'-triphosphate (ATP) content, depolarization of cell membrane, leakage of cell fluid including nucleic acid and protein, and destruction of cell membrane integrity and cell morphology. During storage, RRPCE significantly reduced viable counts, pH, and total volatile basic nitrogen of cooked beef compared with untreated samples ( < 0.05). In addition, RRPCE could significantly increase the redness () value, decrease lightness () and yellowness () values, and slow down the color change of cooked beef ( < 0.05). These findings suggest that RRPCE can effectively inhibit , and has the potential as a natural preservative for the preservation of cooked beef.