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Effects of Green Tea extract on color and Lipid oxidation in Ground Beef Meat | ||
| Journal of Tikrit University For Agriculture Sciences | ||
| Article 1, Volume 13, Issue 1, 2013, Pages 351-354 | ||
| Author | ||
| Faisal A. Mustafa | ||
| Abstract | ||
| Abstract The effects of green tea extract on relative concentration of myoglobin (Mb), metmyoglobin (MetMb) and oxymyoglobin (MbO2) forms and on peroxide values formation in ground beef meat was studied. Green tea extract(GTE) was mixed with ground meat (0.0, 0.5, 1.0, 1.5 and 2.0%) of meat weight. Samples stored for 1, 4, 8 and 12 days at 4 Cº. There were significant differences (P<0.05) between control samples and samples treated with different levels of green tea extract in terms of myoglobin forms and peroxide values after storage under refrigeration. Treated samples with GTE developed low peroxide values compared with control and enhanced the proportion of each myoglobin form present. However, addition of 1 – 2 % of GTE to ground beef meat was adequate in reduced meat lipid oxidation and stabilized the meat color through decreased metmyoglobin (MetMb) formation after refrigeration | ||
| Keywords | ||
| green tea; Extract; meat | ||
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