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J Food Sci Technol. 2012 Apr;49(2):240-5. doi: 10.1007/s13197-011-0383-3. Epub 2011 May 8.

Quality of cooked ground buffalo meat treated with the crude extracts of Moringa oleifera (Lam.) leaves.

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1
Department of Livestock Products Technology, Faculty of Veterinary and Animal Science, West Bengal University of Animal & Fisher y Sciences, 37, K.B.Sarani, Kolkata, 700037 India.

Abstract

The study was conducted to evaluate the physico-chemical, microbial and organoleptic qualities of cooked ground buffalo meat (GBM), treated with, 1, 1.5 and 2% levels of aqueous solution of crude extract of drumstick (Moringa oleifera) leaves. The meat samples treated with 1.5% crude extract of drumstick leaves significantly (P < 0.05) improved meat pH and water holding capacity (WHC) and lowered cooking loss and thiobarbituric acid (TBA) value as compared to control and other treated samples. Microbial load in terms of Total Plate Count (TPC) was found to be decreased significantly (P < 0.05) in treated samples. No significant (P > 0.05) difference was observed in juiciness, tenderness and overall acceptability scores between the treated meat samples.

KEYWORDS:

Crude extract; Ground buffalo meat; Meat quality; Moringa oleifera

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