Exploring the Influence of Moringa oleifera Leaves Extract on the Shelf Life of Ground Beef during Refrigerated Storage

Consumers nowadays are becoming more aware of the importance of using meat products containing safe and natural additives. Hence, using natural food additives to extend the shelf life of meat along with delaying microbial growth is important. Given the increasingly popular view of Moringa oleifera leaves as a traditional remedy a study was designed to investigate the antimicrobial effect of Moringa oleifera leaves aqueous extract on grounded meat. The study evaluated the physico-chemical, microbial, and organoleptic qualities of ground beef treated with, 0.5%1%, 1.5%, and 2% levels of aqueous solution of extract of drumstick (Moringa oleifera) leaves during refrigerated storage at 4 ◦C. The meat samples treated with 1.5% crude extract of drumstick leaves significantly (P<0.05) improved meat pH, juiciness, texture, flavor, taste, and overall acceptability scores as compared to control and other treated samples. Microbial load in terms of Aerobic Plate Count (APC) was found to be decreased significantly (P< 0.05) in treated samples which 2% treatment was more effective. The lightness (L*), redness (a*) yellowness (b*) values significantly decrease which 2% has decrease more. The pH of ground beef showed a slight increase during storage but Moringa extract does not significantly affect the pH of the meat.