Abstract

Background : The main causes of quality degradation of meat products are microbial growth and lipid oxidation, which decrease their shelf life. Carnosic acid, also known as CA, is a phenolic compound extracted from rosemary leaves and is considered to be a natural antioxidant. It has the ability to remove free radicals. Butylated hydroxyanisole (BHA) is a synthetic antioxidant that is widely used in meat products.
Aim : Carnosic acid and BHA have antioxidant properties that act to protect cell membranes from destruction and thus protect proteins from decomposition and water from escaping and delay lipid peroxidation.
Methods: Meat samples were divided into five groups, including the T1 control treatment (without adding), T2: treatment with 100 ppm carnosic acid, T3: treatment with 150 ppm carnosic acid, T4: 200 ppm treatment with carnosic acid, and T5: treatment with 150 ppm BHA. The samples were kept at 5°C for a period of 7 days.
Result: The result shows that all sample treatments with BHA and carnosic acid for ground lamb meat during the refrigerated storage period led to a reduction in drip loss value, thiobarbituric acid value, and total bacterial count compared with that in the control group. According to the result, there was a significant different (p

Key words: Meat, lipid oxidation ,Carnosic acid and BHA.