Effects of Adding <i>Moringa oleifera</i> Leaves Powder on the Nutritional Properties, Lipid Oxidation and Microbial Growth in Ground Beef during Cold Storage

Effects of Adding <i>Moringa oleifera</i> Leaves Powder on the Nutritional Properties, Lipid Oxidation and Microbial Growth in Ground Beef during Cold Storage

The utilisation of <i>Moringa oleifera</i> leaves powder (MOLP) to improve the nutritional properties and inhibit lipid oxidation and the proliferation of microorganisms in ground beef during cold storage was examined. The effects of 0.2, 0.4, 0.6, and 0.8% MOLP on the nutritional proper...

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Bibliographic Details
Main Authors: Mpho Edward Mashau, Kgaogelo Edwin Ramatsetse, Shonisani Eugenia Ramashia
Format: Article
Language:English
Published: MDPI AG 2021-03-01
Series:Applied Sciences
Subjects:
<i>Moringa oleifera</i>
ground beef
lipid oxidation
microbial reduction
nutritional properties
Online Access:https://www.mdpi.com/2076-3417/11/7/2944

Internet

https://www.mdpi.com/2076-3417/11/7/2944

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