A COMPARATIVE STUDY ON THE EFFECTIVENESS OF ADDING ROSEMARY AND GINGER EXTRACTS ON MEAT QUALITY DURING FREEZING STORAGE

Abstract

The aim of the this experiment was to  determine the effect of adding rosemary (0.05%)and ginger extracts (0.5%) on microbial and oxidative stability in meat lamb  stored at -18º c for 150 days.  Results revealed that there is steady rise (p<0.01)  in microbial count  and oxidative rancidity in untreated and treated samples with increasing storage period up to 150 days .Also , a significant (P≤0.01) reduction in all bacteria count (P≤0.01) ,TBA  was observed in samples treated with ginger or rosemary extracts as compared with untreated samples .It was noticed that addition of  ginger extract is more effective against formation of TBA than rosemary extract,  however no difference exist  between them on  antimicrobial agent.