EFFECT OF MORINGA OLEIFERA LEAVES EXTRACT ON QUALITY OF BUFFALO MEAT PRODUCT

Mohamed A. Kenawi, Sanaa M. Abd El-Hameed

Abstract
    Moringa Oleifera Lam. (Moringaceae) leaves powder extract in three concentration levels 0.5%, 1%, and 2% was used as a natural antioxidant to study its effect on the quality of buffalo meat product. The data showed that there were no noticable differences between the treated and the control samples in the chemical composition, the expressible water, the water holding capacity, the cooking loss or the shrinkage values. The data also showed that the samples treated with Moringa leaves extract had lower TBA values and higher Feder values than the control ones. In the mean time Moringa leaves extract showed inhibiting effect on the growth of bacteria and increased the acceptability to the meat product.

Key words: Moringa leaves extract, quality, buffalo meat product