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Effect of olive leaf extract on physicochemical characteristics of Karadi ram meat during frozen storage

Rizgar H. Kheder1 and Hatem H. Saleh2

1Ministry of Agriculture and Water Resources, Sulaimania, Kurdistan region, Iraq; 2Animal Resources Department, College of Agriculture, Kirkuk Univsity, Iraq

 
Abstract

The objective of the present study was to investigate the effect of natural extract of olive leaves on physiochemical traits of Karadi ram meat stored at -18°C for 60 d. The active phenolic compounds in the olive leave were determined through chromatographic analysis. The meat slices were treated with 1, 3 and 5% olive leaves extract (OLE) and 0.01% butylatedhydroxy toluene (BHT) for 60 d. The results showed that meat samples treated with 3 and 5% OLE retained the highest (P<0.05) moisture and proteins contents and lowest (P<0.05) cholesterol concentration compared with control and 1% OLE treatment. Meat samples treated with 3 and 5% OLE had lower (P<0.05) cooking loss percentages and increased (P<0.05) water holding capacity (WHC). It was concluded that the Karadi meat maintained a better quality during cold storage for 60 d at low temperature when OLE was at added at the rate of 3 and 5% compared to BHT and control.

Keywords: Olive leaf extract; physicochemical; ram meat
 
To cite this article: Kheder RH and HH Saleh, 2014. Effect of olive leaf extract on physicochemical characteristics of Karadi ram meat during frozen storage. Res. Opin. Anim. Vet. Sci., 4(6): 294-298.
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

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