The efficiency of citrus peel powders in improvement of meat quality during chilled storage

Document Type : Original Article


1 Food Security Sector, Egyptian Armed Forces, Egypt

2 Food Hygiene and Control Dept. (Meat Hygiene), Faculty of Veterinary Medicine, Benha University, Egypt

3 Food Hygiene Dept., Animal Health Research Institute (Benha branch), ARC, Egypt


The current study aimed to determine the effect of some citrus peel powders represented by lemon peel (LP) and orange peel powders (OP) by two concentrations (5% and 10% for each) on the sensory, microbiological and chemical parameters of raw chilled minced beef at refrigerator temperature (4±1OC). The obtained results showed enhanced sensory characters with significant reductions in microbial and improved chemical values (P ≤ 0.05) in the treated samples as compared with control untreated samples along the experimental period. Lemon powder treated samples showed higher quality than those treated with orange peel powder. Although higher concentration of lemon or orange powders (10%) gave higher reduction% in microbes, it was negatively affecting the sensory characters (abundant odor and discoloration). In contrast, lower concentration of such powders (5%) result in significant bacterial reduction% and better chemical parameters without significant changes in the sensory scores. Generally, the used citrus peel powders gave add-on values to the treated minced beef samples and usage of 5% lemon peel powder is recommended as minced meat additive.


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