Abstract
Meat is a good source of many nutrients and protein in the human diet. In this study, strips of marinated beef were deep fried in oil, packaged and stored under three storage conditions. The study was carried out to determine the proximate composition, oxidative and microbial stability of meat sample marinated with spices of different particle sizes (250, 300 and 500 μm). The untreated sample was compared with marinated samples and stored under ambient, refrigeration and freezing temperatures. The results showed that spice particle size affected protein, fat and ash content of the meat during storage at p<0.01 while the effect on moisture content and carbohydrate was at p<0.001. Samples marinated with 250 μm had the lowest microbial growth (6.0 × 104) and lowest oxidative rancidity value (0.40). Combined spices give a synergistic effect which is more potent in the inhibition of microbial growth and oxidative rancidity. Key words: Particle size, storage, meat, proximate, microbial, oxidation.
Highlights
Meat is one of man’s most important sources of high quality protein, vitamins, minerals and other nutrients (Heinz and Hautzinger, 2007)
Meat is often processed using a range of traditional methods such as salting, drying, cooking, smoking, marinating, or combination of these operations (Collignan et al, 2001)
Many spices have been reported to have natural antimicrobial and anti-oxidation attributes and these account for the reason why they are used for the preservation of meat which is susceptible to spoilage (Fenwick and Hanley, 2011)
Summary
Meat is one of man’s most important sources of high quality protein, vitamins, minerals and other nutrients (Heinz and Hautzinger, 2007). The basic composition of meat varies between types and cut This has direct influence on the quality attributes of the final product after processing. Meat is often processed using a range of traditional methods such as salting, drying, cooking, smoking, marinating, or combination of these operations (Collignan et al, 2001). Spices such as ginger, garlic, pepper, turmeric, cinnamon, cloves, pimento, rosemary are seed, root, fruit, bark, berry, bud or vegetable substances primarily used for flavouring, colouring or preserving food (Feng and Liu, 2011).
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
