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PRINT: ISSN 2221-1896
ONLINE : ISSN 2223-0343
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Physical-chemical quality of ram and bull meat as affected by ginger
extract
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Ayad Baker Mahmmod, Arazw Abdula Hama and Hemn Ghazi
Zahir |
Department of Animal
production, College of Agriculture, University
of Sulaimany, Sulaimani, Iraq
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Abstract |
This study was carried
out to examine the effects of different concentration of Ginger (Zingiber
officinale) at the rate of 0, 3 and 6% concentration on physical
(cooking loss, drip loss and water holding capacity), chemical
characteristics (Thiobarbituric acid and tyrosine/tryptophan index) and
sensory evaluation (colour, flavour and aroma, tenderness, juiciness and
overall acceptability) of ram and bull meat. The muscles pieces (500 g)
were divided into three groups, marinated with different concentrations
(0, 3 and 6% V/W) of ginger extract (GE) and stored at -18°C for two
weeks untill analysis. A significant decrease (P<0.01) in cooking loss,
drip loss and an increase in water holding capacity were observed with
the increase of ginger extract concentration compared to 0% GE
treatment. Thiobarbituric acid (TBA) value decreased (P<0.01) with
increase ginger extract concentration for ram and bull muscles. The 6%
ginger extract treatment prevented lipid oxidation, resulted in the
lowest TBA value compared with 3 and 0% GE treatments. Further 6% ginger
extract treatment recorded the highest total tyrosine/tryptophan index,
non-protein tyrosine/tryptophan index and protein tyrosine/tryptophan
index. The results showed that ram meat exhibited higher (P<0.01)
tenderness, juiciness and overall acceptability at 6 and 3% compared to
0% GE treatment. These results suggested that 6% crude ginger rhizome
extract can be effectively utilized to tenderize tough ram and bull
meats without adversely affecting other meat quality parameters.
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Keywords:
Meat quality; ginger extract; ram and bull |
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To cite this article:
Mahmmod
AB,
AA Hama and HG Zahir, 2014.
Physical-chemical quality
of ram and bull meat as affected by ginger extract.
Res.
Opin.
Anim. Vet. Sci., 4(10): 550-555. |
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