The utilisation of Moringa oleifera leaves powder (MOLP) to improve the nutritional properties and inhibit lipid oxidation and the proliferation of microorganisms in ground beef during cold storage was examined. The effects of 0.2, 0.4, 0.6, and 0.8% MOLP on the nutritional properties (proximate composition, total phenolic and total flavonoid content), thiobarbituric acid reactive substances (TBARS), microbial composition, physicochemical characteristics (pH value, colour attributes, and cooking properties), and sensory analysis of ground beef were investigated. The findings showed that ash, protein, polyphenolic compounds, pH, colour, and microbial growth increased significantly, while moisture, fat content, and TBARS decreased significantly, with an increase in the concentration of MOLP during cold storage. Moderate levels (0.2 and 0.4%) of MOLP did not affect the sensory attributes of stored ground beef. Evidently, MOLP can be utilised as a natural preservative in ground beef to improve the nutritional value and inhibit lipid oxidation.

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Meat is a highly nutritious food rich in protein, fat, vitamins, and minerals. Nevertheless, chemical reactions and microorganisms might affect the quality of nutritional constituent of meat products. This study investigated the influence of adding Moringa oleifera leaves powder (MOLP) on the nutritional, technological properties, and consumer acceptability of mutton patties. Four treatments of mutton patties with 0, 0.3, 0.6, and 0.9% of MOLP were produced. The prepared patties (raw and cooked) were evaluated for quality attributes such as proximate composition, total phenolic content (TPC), cooking properties (cooking yield and cooking loss), physical characteristics (colour and water holding capacity [WHC]), thiobarbituric acid reactive substances (TBARS), pH value, and sensory quality. The incorporation of MOLP into the mutton patties significantly increased (p < 0.05) protein, fat, ash contents, TPC, pH, WHC, and cooking yield. However, moisture content, TBARS, and colour decreased. Most sensory likability scores of patty samples with up to 0.3% of MOLP were comparable to those of the control sample. Evidently, the inclusion of 0.3% of MOLP produces mutton patties with high sensory desirability.