EFFECT OF NATURAL ANTIOXIDANT AND PACKAGING ON STABILITY OF BEEF PRODUCT STORED UNDER REFRIGERATED CONDITION
Mohamed A. Kenawi, Rewaa A.A. Mohamed
Moringa Oleifera Lam.(Moringaceae) leaves powder was used as a natural antioxidant in combination with packaging treatment to study the stability of beef product (meat balls) during cold storage. The data showed that the samples treated with Moringa powder and packaged in LDPE bags had higher moisture content, cooking characteristics than the untreated and unpackaged ones. The changes in the pH, TBA values and microbial growth rate were minimal for the Moringa treated and packaged samples compared to the control unpackaged ones.
Key words: Natural antioxidant, Moringa Oleifera, beef products, cold storage, packaging