Effect of Pomegranate peel extract on some physical, chemical traits and sensory evaluation of Karadi ram meat during refrigerate storage

This study was carried out in High Education lab., Animal Science Department, College ofAgricultural Science, University of Sulaimani during July to August, 2018 to examine the effect ofPomegranate Peel extract (PPE) on some Physio-chemical and shelf life of Karadi ram meat duringrefrigeration storage. Freshly Longissimus dorsi (LD) muscle were assigned to four treatments: C(control: no immersed with PPE), T1 (immersed with 0.5 % v/w PPE), T2 (immersed with 1 % v/wPPE) and T3 (immersed with 1.5 % v/w PPE). Meat samples were dipped with PPE up to 24 hours,then stored under refrigerator condition (4 ± 1 oC) for 0, 3 and 6 days. Results showed that PPEtreatments lead to decrease pH, moisture, and water holding capacity (WHC) and increase cookingloss (CL). T3 recorded significantly (P 0.01) less pH value (5.505 and 5.535) after 3 and 6 days ofstorage period respectively, T3 also recorded significantly (P 0.01) lower moisture content(74.002%) than T1 (77.568%) after 3 days of storage, while the lower moisture content observed inT3 (71.243%) after 6 days of storage period. The significant (P 0.01) lower percentage of WHCwas shown in T3 (55.500 and 47.950%) after 3 and 6 days’ storage period respectively, moreoverthe significant (P 0.01) highest percentage of cooking loss was observed in T3 (53.550 and55.450%) for the same storage period respectively. PPE considerably delayed lipid oxidation in T3(0.478 and 0.528 mg malonaldehyde / kg meat / kg meat) after 3 and 6 days’ storage periodrespectively, Results showed myoglobin contents were significantly (P 0.01) higher in T3 (2.804mg/gm meat) and T2 (2.748 mg/gm meat) after 3 days’ storage period, also higher in T2 (1.971mg/gm meat) and T1 (1.922 mg/gm meat) after 6 days’ storage period, whereas the lower Met –Myoglobin formation was recorded in T3 (52.045 and 53.902%) after 3 and 6 days’ storage periodrespectively. The best sensory scores were observed in T3 (4.000 and 4.000) for meat color andflavor respectively. It can be concluded that PPE can be utilized of as natural antioxidant source inprocessed meat.