Effect of Moringa (Moringa stenopetala ) and Rosemary (Rosmarinus officinalis L.) Leaf Extracts on Ground Raw Beef Quality and Storage Stability
| dc.contributor.advisor | Kumsa, Delessa (PhD) | |
| dc.contributor.author | Gelebo, Rocho | |
| dc.date.accessioned | 2020-03-07T07:53:57Z | |
| dc.date.accessioned | 2023-11-10T14:58:16Z | |
| dc.date.available | 2020-03-07T07:53:57Z | |
| dc.date.available | 2023-11-10T14:58:16Z | |
| dc.date.issued | 2019-12-23 | |
| dc.description.abstract | Global beef production and consumption have been increased rapidly in recent decades and it is becoming the first-choice source of protein. This study was done to investigate the effect of moringa and rosemary leaf extracts on ground raw beef quality and storage stability under refrigeration condition. The dried leaves of these plant species were extracted using 70% ethanol. The antioxidant analyses of moringa and rosemary leaf extracts revealed that they contain total polyphenol 38.67mg GAE/g and total flavonoids 10.51 mg QE/g for moringa, and 48.36 mg GAE/g and 12.40 mg QE/g for rosemary extract, respectively. These both extracts exhibited a considerable activity against Staphylococcus aureus and Escherichia coli, with the highest inhibition zone of 19.0 mm measured for rosemary leaf extract against Escherichia Coli. Furthermore, ground raw beef samples were treated with different concentrations (0%, 1.5%, 2.5% and 5%) of the two extracts in order to study their effects on the meat quality and storage stability. The extracts had significant effects on the proximate composition, pH, color and peroxide value of ground raw beef. The extracts also had significant effect on total viable counts (≈ 4% and 4.5% reduction for moringa and rosemary, respectively), Staphylococcus aureus (3.2% and 13.7% reduction for moringa and rosemary, respectively) and total coliform counts (17.2% and 8.6% reduction for moringa and rosemary, respectively) on the third storage day. With regard to the storage stability, the study indicated that the extracts did not prolong the shelf life of ground beef for more than three storage days if used at low concentrations, especially from microbial safety point of view. Overall, the effect of the extracts was enhanced with the increase in their concentrations. | en_US |
| dc.identifier.uri | http://etd.aau.edu.et/handle/12345678/20974 | |
| dc.language.iso | en_US | en_US |
| dc.subject | Antimicrobial Activity | en_US |
| dc.subject | Antioxidants | en_US |
| dc.subject | Leaf Extract | en_US |
| dc.subject | Moringa | en_US |
| dc.subject | Meat Quality | en_US |
| dc.subject | Rosemary | en_US |
| dc.title | Effect of Moringa (Moringa stenopetala ) and Rosemary (Rosmarinus officinalis L.) Leaf Extracts on Ground Raw Beef Quality and Storage Stability | en_US |
| dc.type | Thesis | en_US |