The effect of Moringa stenopetala leaf extracts on microbiological contents and quality attributes of raw ground beef

Gelebo Rocho Garmo, Shimeles Shumi Raya, Kumsa D. Kuffi*

Volume 28, Issue 2;
Pages: 118-126; 2022
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551

Nowadays, health concerns associated with synthetic food preservatives draws the focus of researchers in the area more towards natural preservatives. In this study, the effects of Moringa stenopetala leaf extracts (MLE) on microbiological contents and other quality attributes of raw ground beef stored in low temperature condition were investigated. For this investigation, raw ground beef samples treated with different concentrations (0, 1.5, 2.5 and 5%) of MLE  were used. The samples were stored at 4±2°C and experiments were conducted upto the 9^th day of storage. The results indicated that the leaf extracts had significant (P < 0.05) effect on peroxide value, color, microbiological contents and sensory attributes, but had only small effect on pH value as compared to the control sample. Among the treated samples,  samples treated with higher concentration of MLE maintained better overall quality and showed less microbial load than samples treated with less concentration of MLE. The study also indicated that sensory properties of the samples were affected by storage duration.