Hamma, A., Dahir, H., Khidhir, Z., Mohammad, M., Ahmmed, D., Ahmmed, A., Kaki, S. (2020). EFFECT OF LEMON PEEL AND PULP EXTRACT ON SOME LOCAL KURDISH RAM MEAT QUALITIES AND ITS SHELF LIFE. , 18(1), 140-153. doi: 10.32649/ajas.2020.170519
A. A. Hamma; H. G. Dahir; Z. K. Khidhir; M. M. Mohammad; D. J. Ahmmed; A. K. Ahmmed; S. O. Kaki. "EFFECT OF LEMON PEEL AND PULP EXTRACT ON SOME LOCAL KURDISH RAM MEAT QUALITIES AND ITS SHELF LIFE". , 18, 1, 2020, 140-153. doi: 10.32649/ajas.2020.170519
Hamma, A., Dahir, H., Khidhir, Z., Mohammad, M., Ahmmed, D., Ahmmed, A., Kaki, S. (2020). 'EFFECT OF LEMON PEEL AND PULP EXTRACT ON SOME LOCAL KURDISH RAM MEAT QUALITIES AND ITS SHELF LIFE', , 18(1), pp. 140-153. doi: 10.32649/ajas.2020.170519
Hamma, A., Dahir, H., Khidhir, Z., Mohammad, M., Ahmmed, D., Ahmmed, A., Kaki, S. EFFECT OF LEMON PEEL AND PULP EXTRACT ON SOME LOCAL KURDISH RAM MEAT QUALITIES AND ITS SHELF LIFE. , 2020; 18(1): 140-153. doi: 10.32649/ajas.2020.170519

EFFECT OF LEMON PEEL AND PULP EXTRACT ON SOME LOCAL KURDISH RAM MEAT QUALITIES AND ITS SHELF LIFE

Anbar Journal of Agricultural Sciences
Article 13, Volume 18, Issue 1, 2020, Pages 140-153    PDF (1.06 M)
Document Type: Research Paper
DOI: 10.32649/ajas.2020.170519
Authors
A. A. Hamma; H. G. Dahir; Z. K. Khidhir* ; M. M. Mohammad; D. J. Ahmmed; A. K. Ahmmed; S. O. Kaki
Abstract
To investigate the effectiveness of adding lemon peels and pulp extracts on some quality properties and shelf-life of the sheep longisimussdorsi muscle during refrigerated storage at 4±1°C for 0, 4, and 8 days for this purpose am meat trim of visible fat and connective tissue, they cut in small cubes. The meat samples divide into four equal proportions and mix with different concentrations of lemon peel and pulp extract according to the following formulations: Control; T1 1%; T2 2% and T3 3% of lemon peel and pulp extract, by applied immersion method. The results showed acceptable results of moisture content, Water-holding capacity cooking loss, thiobarbituric acid, met-myoglobin, myoglobin, and sensory traits of the samples treated with lemon peel in comparison to the control group. The phiso-chemical traits changed during the storage periods but the meat sample treated with lemon extract was more stable than control groups. These results suggested that using lemon peels and pulp extracts to maintain physio-chemical properties of ram meat and extend shelf-life during refrigerated storage, which may have implications of meat processors.
Keywords
Lemon Extract; Karadi Ram; Meat; Quality Traits; Refrigeration
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