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Spray and Dipping Semitendinosus Muscle of Awassi Lambs Meat in A Different Concentrations of Cinnamon Leaf Extract and Their Impact of some Qualitative Traits | ||
| Journal of Tikrit University For Agriculture Sciences | ||
| Article 1, Volume 17, Issue 4, 2017, Pages 139-147 | ||
| Authors | ||
| Mahfoodh Kh. Abdullah; Maysaloon W. Ibraheem; Husham Abdulrahman Maddi | ||
| Abstract | ||
| This research was conducted in laboratories of (general company for the pharmaceutical industry-samarra) and the laboratories of the ministry of science and technology. in Baghdad from (6/2/2016 to 1/3/2016). We used Awassi lambs' meat was taken from semitendinosus muscle bought from the local market in samarra city. The meat was minced and mixed then divided into five treatments, the first one was control, without addition of cinnamon extract, While the other treatments was treated with (Cinnamon leaf alcohol extract) using two concentrations at 2% (treatment 2) spraying method) treatment 3 (dipping method) and other concentration of 4%( treatment 4) (spraying method) and treatment 5 (dipping method) . then storage until analysis, the results were recorded a decreasing significant (p<0.05)in moisture content(71.85)% for treatment 2 (spraying). while control treatment gave a higher moisture content (73.20)%. Also, treatment 5 (4% dipping) recoded a higher significant differences in protein content (18%) compared with control (16.95)%. Control treatment was recorded a higher significant (p<0.05) in fat content (8.67)% compared with other treatments . There were no significant differences in ash content among treatments. Treatment 2(2% spraying) was recorded higher significant(p<0.05) in water holding capacity (23.55)% and decreased significant(p<0.05) in cooking loss (25.09)% and thaw loss (7.50)% compared with the other treatments .and also treatment 2 (2% spraying) gave a clearly improvement in both tenderness and general acceptable than the other treatments, control treatment was recorded a decreased significant in flavor and juiciness traits than other treatments. | ||
| Keywords | ||
| Spray; Dipping; Semitendinosus Muscle of Awassi; Lambs Meat; Cinnamon Leaf Extract; Qualitative Traits | ||
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