EVALUATION THE EFFECT OF USING RESVERATROL SUPPLEMENT TO THE CHILLED GROUND BEEF ON FAT OXIDATION AND SOME QUALITATIVE AND MICROBIAL CHARACTERISTICS

EVALUATION THE EFFECT OF USING RESVERATROL SUPPLEMENT TO THE CHILLED GROUND BEEF ON FAT OXIDATION AND SOME QUALITATIVE AND MICROBIAL CHARACTERISTICS

Authors

  • Enas Yahya Radi Alawady
  • Amera Mohammed Saleh AL-Rubeii

Keywords:

polyphenol, myoglobin, BHA, psychrophilic bacteria.

Abstract

This study was conducted to evaluate the effect of adding resveratrol on fat oxidation and some qualitative and microbial characteristics of ground beef cold storage at 2 C° for 1, 3, 6, 9 and 12 d. All resveratrol treatments significantly increased myoglobin concentration as compared with control treatment during cold storage periods. There was a significant decrease in peroxide value (PV) (P<0.05), the percentage of the drip loss and cooking loss between the different treatments as compared with control treatment during cold storage periods. Resveratrol treatments also significantly (P˂0.05) reduced the numbers of psychrophilic bacteria during cold storage periods.

 

Author Biographies

  • Enas Yahya Radi Alawady

    1Researcher, Department of Animal Production, College of Agricultural Engineering Sciences, University of Baghdad, Baghdad, Iraq. [email protected]

  • Amera Mohammed Saleh AL-Rubeii

    2 Professor PhD., Department of Animal Production, College of Agricultural Engineering Sciences, University of Baghdad, Baghdad, Iraq. [email protected]

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Published

2025-12-31

Issue

Vol. 17 No. 3 (2025): Iraqi Journal of Market Research and Consumer Protection

Section

Articles

License

Copyright (c) 2026 Iraqi Journal of Market Research and Consumer Protection

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

How to Cite

EVALUATION THE EFFECT OF USING RESVERATROL SUPPLEMENT TO THE CHILLED GROUND BEEF ON FAT OXIDATION AND SOME QUALITATIVE AND MICROBIAL CHARACTERISTICS : EVALUATION THE EFFECT OF USING RESVERATROL SUPPLEMENT TO THE CHILLED GROUND BEEF ON FAT OXIDATION AND SOME QUALITATIVE AND MICROBIAL CHARACTERISTICS . (2025). Iraqi Journal of Market Research and Consumer Protection, 17(3), 296-306. https://jmracpc.uobaghdad.edu.iq/index.php/IJMRCP/article/view/564