Abstract
The purpose of the study was to determine the influence of alcoholic and petroleum ether extracts of Alpinia officinarum roots on the physical parameters of poultry meat over different cold storage durations (4,7,10 day) at 4°C. The extracts helped to preserve the physical properties of the preserved meat samples in general by causing a substantial (P< 0.01) rise in pH levels. The third treatment (100 mg ethanol extract/kg beef) outperformed all others. The addition of the extracts also resulted in a substantial increase (P<0.01) in the ability of the meat to transport water, with the third treatment outperforming the others. The inclusion of the extracts resulted in a substantial reduction (P<0.01) in the percentage.
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