Abstract

Plant extracts, meals, or pellets are used as additives in promoting the quality of meat and its products. This study investigated the influence of phyto-additives (onion, garlic, clove, and ginger) and application forms (powder and extract) on the proximate and bacteriological qualities of fried beef. Fifty grams (50g) of each prepared powdered additive were sprinkled on six (6) pieces of boiled beef of 35-40g/piece to the first group of meat, and six pieces were dipped in 50ml of extracts of the same additives. The samples were left for 30 minutes to equilibrate before frying. The treated beef samples were then adequately fried in vegetable oil after holding for four minutes, separately. The samples were analyzed for proximate and bacteriological load. Results showed that phyto additives significantly affected (p

Key words: Phyto-additives, application forms, proximate, bacterial load, Fried Beef