Quality, Shelf-life and Sensory Analysis of Beef Meat Treated with <i>Cleome gynandra </i>and <i>Vigna unguiculata</i> Extracts

Abstract

The aim of the present study was to assess quality, shelf-life and sensory properties of beef meat treated with Cleome gynandra and Vigna unguiculata extracts. Protein, fat content, ash (minerals), and pH were analyzed to determine the quality of the meat. Protein content was assayed using the Kjeldahl method while fat content was determined using ether-extraction on a Soxhlet apparatus. Ash analysis on defatted samples were performed by subjecting them to a temperature of 600°C in a muffle furnace for two hours and weight of the ash was used to estimate the mineral content. Shelf life analysis was measured using peroxide value and UV absorbance test. Microbial count tests were carried out using nutrient and potato dextrose agar. Semi trained and untrained panelist were used to assess sensory qualities; colour, smell and general acceptability. Fat composition ranged from 10.76 to 10.78% while pH values ranged from 5.8 to 6.0. There were no significant differences between the values, p = 0.05 showing that the treatment did not change meat pH and fat content. The additives maintained protein and mineral content of the meat samples. Protein content ranged from 49.47 to 52.01% while total mineral content ranged from 7.01 to 8.33%. Shelf life and sensory evaluation results revealed that treating beef meat with Cleome gynandra and Vigna unguiculata leaf extracts reduces peroxides formation, proliferation of microbes, delays colour loss and formation of unpleasant smells. Cleome gynandra offers best results for this purpose.