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

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.

Efficacy of leaves (drumstick, mint and curry leaves) powder as natural preservatives in restructured chicken block

“…Similar to the finding of the present study, Hazra et al (2011) and Das et al (2011) reported that addition of curry leaf powder (0.2 %) and crude extract of drumstick leaves (1 %) in raw ground goat meat patties and cooked ground buffalo meat, respectively did not show any significant (P<0.05) differences in the cooking yield compared to the control product. In our earlier experiments the yield of the restructured chicken products (without any preservative) was 100.6 % (Mandal et al 2002) Standard plate counts (SPC) of restructured chicken slices varied significantly (P≤0.01) among the groups and between the days of storage (Table 2).…”

“…Earlier we have reported a shelf life of only 10 days for a similar restructured chicken block incorporated with chicken gizzard without any preservative . Antibacterial properties of drumstick, mint and curry leaves have been reported by various researchers (Chakraborty et al 1978;Caceres et al 1991;Ito et al 1993;Baker et al 2007;Ningappa et al 2008;Rahman et al 2009;Das et al 2011;Habiba et al 2011;Hazra et al 2011;Naseem et al 2011). Similar to our findings, Hazra et al (2011) reported that the total plate counts of ground buffalo meat were lowered significantly (P<0.01) by the incorporation of drumstick leaf extract at different levels (1, 1.5 and 2 %).…”

“…With national and international barriers regarding the use of chemical food additives in food processing and preservation, search for biological and plant origin food additives have notably increased for the production of high-quality, ready-to-cook or ready-to-eat products in the recent years (Hazra et al 2011). In traditional Indian preparations, certain leaves and fruits are added to meat as flavour enhancers either in raw, chopped or ground (as a paste) forms along with other spices.…”

Antioxidant activities of Moringa oleifera L. and Bidens pilosa L. leaf extracts and their effects on oxidative stability of ground raw beef during refrigeration storage

“…plant families are known to contain rich antioxidant compounds (Adedapo, Jimoh, & Afolayan, 2011;Moyo, Masika, Hugo, & Muchenje, 2012). The leave of these plants have been used for centuries as dietary ingredients or supplements (Bartolome, Villaseñor, & Yang, 2013;Hazra, Biswas, Bhattacharyya, Das, & Khan, 2012). Recent studies on their application have showed that they possess great biological activities such as anti-diabetes, antitumor, anti-inflammation, anticancer and antibacterial (Bartolome et al, 2013;Dai & Mumper, 2010).…”

“…Despite the above-mentioned qualities, limited studies are available on the efficacy of M. oleifera extracts (Hazra et al, 2012;Muthukumar, Naveena, Vaithiyanathan, Sen, & Sureshkumar, 2014;Shah et al, 2015) and to our knowledge, the preservative effect of extract from the leaves of B. pilosa in meat products as potential antioxidants has not been studied. Therefore, the objective of this study was to investigate the effect of M. oleifera and B. pilosa leaf extracts on the oxidative stability of ground meat from cattle.…”