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EVALUATION ADDITION CARNOSIC ACID TO GROUND BEEF MEAT FRESH DURING REFRIGRATED STORAGE | ||
| journal of kerbala university | ||
| Article 1, Volume 13, Issue 2, 2017, Pages 43-54 PDF (0 K) | ||
| Abstract | ||
| This study was carried out to evaluate different concentrations of carnosic acidc(CA) concentration and Rosemary plant on the chemical , physical, and microbial characteristics of fresh ground beef meat, stored at 2 ° C for 21 days compared with Butelated hydroxyl anisole (BHA) and control treatment . Four different concentrations of CA powder (0.05 , 0.10 , 0.15 , 0.20 g CA kg meat) ,were used the concentration of rosemary was (1 g kg meat) and BHA at 0.10 gm kg meat compared with the control treatment (without addition). The following results were obtained: Carnosic acid powder significantly (P < 0.01) increased the percentages of moisture and protein , of fresh ground beef refrigerated storage . the addition of CA significantly (P <0.01) decrease oxidative indicators showing a decline in Thiobarbutric acid(TBA) value and peroxide values of fresh ground beef as compared with the control treatment.The addition of CA recorded the lowest percentages of drip loss and cooking loss of fresh ground beef compared with the control treatment , The addition of CA gave the lowest value of the Total Plate Count (TPC) logarithm compared with the control treatment in the fresh meat refrigerated storage . | ||
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