THE ROLE OF THE RESVERATROL AS ANTIOXIDANT IN IMPROVING THE CHEMICAL AND QUALITATIVE PROPERTIES OF CHILLED GROUND BEEF
This study was conducted to evaluate the effects of resveratrol as a natural antioxidant in improving the chemical properties and some qualitative and microbial properties of chilled ground beef stored at 2 C° for 1, 3, 6, 9, and 12 days. The study included 7 different treatments: T1 (control treat...
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| Format: | Article |
| Language: | English |
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Baghdad University
2024-12-01
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| Series: | The Iraqi Journal of Agricultural science |
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| Online Access: | https://www.jcoagri.uobaghdad.edu.iq/index.php/intro/article/view/2093 |
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| author | Enas Y. R. Alawady Alrubeii, A. M. S. |
| author_facet | Enas Y. R. Alawady Alrubeii, A. M. S. |
| author_sort | Enas Y. R. Alawady |
| collection | DOAJ |
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This study was conducted to evaluate the effects of resveratrol as a natural antioxidant in improving the chemical properties and some qualitative and microbial properties of chilled ground beef stored at 2 C° for 1, 3, 6, 9, and 12 days. The study included 7 different treatments: T1 (control treatment without addition) T2 (Resveratrol 0.10% g/kg) T3 (Resveratrol 0.20% g/kg) T4 (Resveratrol 0.30% g/kg) T5 (Resveratrol %0.40g/kg) T6 (Resveratrol %0.50g/kg) and T7 (Addition of Butylated hydroxyanisole 0.01% BHA). All addition treatments showed a significant (P<0.05) decreases in dry matter percentage of Fat and Ash and increase in protein, moisture and water holding capacity (WHC) percentage as compared with the control treatment at any refrigerated storage time. Thiobarbituric acid (TBA) were lower (P<0.05) in treatments (Resveratrol) as compared with the control treatment at any refrigerated storage time. Resveratrol treated samples recorded lower (P<0.05) total plate count of bacteria during refrigerated storage times . It can be concluded that the resveratrol had positive significant influence on quality characteristics and microbial safety of ground beef meat when stored under refrigeration at 2 C° up to 12 days.
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| format | Article |
| id | doaj-art-68f3917e00f94595957d9fe9d3b17217 |
| institution | Kabale University |
| issn | 0075-0530 2410-0862 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Baghdad University |
| record_format | Article |
| series | The Iraqi Journal of Agricultural science |
| spelling | doaj-art-68f3917e00f94595957d9fe9d3b172172025-01-05T07:04:14ZengBaghdad UniversityThe Iraqi Journal of Agricultural science0075-05302410-08622024-12-0155610.36103/s7dat782THE ROLE OF THE RESVERATROL AS ANTIOXIDANT IN IMPROVING THE CHEMICAL AND QUALITATIVE PROPERTIES OF CHILLED GROUND BEEFEnas Y. R. AlawadyAlrubeii, A. M. S. This study was conducted to evaluate the effects of resveratrol as a natural antioxidant in improving the chemical properties and some qualitative and microbial properties of chilled ground beef stored at 2 C° for 1, 3, 6, 9, and 12 days. The study included 7 different treatments: T1 (control treatment without addition) T2 (Resveratrol 0.10% g/kg) T3 (Resveratrol 0.20% g/kg) T4 (Resveratrol 0.30% g/kg) T5 (Resveratrol %0.40g/kg) T6 (Resveratrol %0.50g/kg) and T7 (Addition of Butylated hydroxyanisole 0.01% BHA). All addition treatments showed a significant (P<0.05) decreases in dry matter percentage of Fat and Ash and increase in protein, moisture and water holding capacity (WHC) percentage as compared with the control treatment at any refrigerated storage time. Thiobarbituric acid (TBA) were lower (P<0.05) in treatments (Resveratrol) as compared with the control treatment at any refrigerated storage time. Resveratrol treated samples recorded lower (P<0.05) total plate count of bacteria during refrigerated storage times . It can be concluded that the resveratrol had positive significant influence on quality characteristics and microbial safety of ground beef meat when stored under refrigeration at 2 C° up to 12 days. https://www.jcoagri.uobaghdad.edu.iq/index.php/intro/article/view/2093polyphenol, beef, thiobarbituric acid, water holding capacity, TBC, good health and well being |
| spellingShingle | Enas Y. R. Alawady Alrubeii, A. M. S. THE ROLE OF THE RESVERATROL AS ANTIOXIDANT IN IMPROVING THE CHEMICAL AND QUALITATIVE PROPERTIES OF CHILLED GROUND BEEF The Iraqi Journal of Agricultural science polyphenol, beef, thiobarbituric acid, water holding capacity, TBC, good health and well being |
| title | THE ROLE OF THE RESVERATROL AS ANTIOXIDANT IN IMPROVING THE CHEMICAL AND QUALITATIVE PROPERTIES OF CHILLED GROUND BEEF |
| title_full | THE ROLE OF THE RESVERATROL AS ANTIOXIDANT IN IMPROVING THE CHEMICAL AND QUALITATIVE PROPERTIES OF CHILLED GROUND BEEF |
| title_fullStr | THE ROLE OF THE RESVERATROL AS ANTIOXIDANT IN IMPROVING THE CHEMICAL AND QUALITATIVE PROPERTIES OF CHILLED GROUND BEEF |
| title_full_unstemmed | THE ROLE OF THE RESVERATROL AS ANTIOXIDANT IN IMPROVING THE CHEMICAL AND QUALITATIVE PROPERTIES OF CHILLED GROUND BEEF |
| title_short | THE ROLE OF THE RESVERATROL AS ANTIOXIDANT IN IMPROVING THE CHEMICAL AND QUALITATIVE PROPERTIES OF CHILLED GROUND BEEF |
| title_sort | role of the resveratrol as antioxidant in improving the chemical and qualitative properties of chilled ground beef |
| topic | polyphenol, beef, thiobarbituric acid, water holding capacity, TBC, good health and well being |
| url | https://www.jcoagri.uobaghdad.edu.iq/index.php/intro/article/view/2093 |
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