Role of Dried Fenugreek (Trigonella Foenum-graecum L.) Leaves as Antioxidant and Antimicrobial in Quality Preservation in Burgers Made of Mutton and Beef Cattle Meat During Refrigerator Storage

The effect of different levels of crud fenugreek leaves on lipid oxidation and microbial spoilage of mutton and beef cattle meat postmortem refrigerated storage was examined. Samples meat of mutton and beef cattle were incorporated with crud fenugreek leaves at four different levels 0, 0.5, 1.0 and 1.5 %. Mutton and beef meat in burgers form were subjected to 7 and 10 d postmortem refrigerated storage. Mutton and beef cattle meat marinated with crud fenugreek leaves had significantly lower content of malondialdehyde (MDA) at day 7 and 10 postmortem, respectively. Bacterial counts was lower (p<0.05) in mutton and beef cattle meat contenting crud fenugreek leaves compared to control at 3, 5, 7 and 10 postmortem. Regardless of treatment, postmortem refrigerated storage influenced oxidative and microbial stability of meat. Adding crud fenugreek leaves into mutton and beef cattle meat exhibited effective antimicrobial properties and high antioxidant activity.