The shelf life of buffalo meat marinated with pomegranate (Punica granatum) peel extract

Authors

  • Nur Rasuli Department of Animal Science, Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang, Indonesia
  • Valentinus Priyo Bintoro Department of Animal Science, Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang, Indonesia.
  • Agung Purnomoadi Department of Animal Science, Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang, Indonesia.
  • Nurwantoro Nurwantoro Department of Animal Science, Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang, Indonesia.

Keywords:

Punica granatum; buffalo meat; cold storage; antibacterial activity; peroxide value

Abstract

Objective: The purpose of this study was to investigate how pomegranate peel extract (PPE) can prevent lipid oxidation, peroxide value, and pathogenic bacteria growth in buffalo meat.  Materials and Methods: PPE and buffalo meat were employed in this investigation. The buffalo meat marinated with PPE was evaluated by refrigerating it at a temperature of 5°C ± 1°C on days 0, 4, 8, 12, and 16. PPE was added to buffalo meat at a rate of 0% as a control (K0), 0.50% (K1), 1.00% (K2), 1.50% (K3), and 2.00% (K4).  Results: The addition of PPE lowered the total plate count, peroxide value, lipid, and pH between treatments and storage period (p < 0.05). PPE’s high concentration of polyphenols, flavonoids, antioxidants, and antibacterial substances may decrease lipid oxidation, peroxide production, and bacterial growth rate.  Conclusions: Marinating buffalo meat in PPE may help maintain the meat’s freshness while being stored at a refrigerator temperature (5°C ± 1°C).

J. Adv. Vet. Anim. Res., 8(4): 612–618, December 2021

http://doi.org/10.5455/javar.2021.h552

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Published

2021-10-02

How to Cite

Rasuli, N., Bintoro, V. P., Purnomoadi, A., & Nurwantoro, N. (2021). The shelf life of buffalo meat marinated with pomegranate (Punica granatum) peel extract. Journal of Advanced Veterinary and Animal Research, 8(4), 612–618. Retrieved from https://banglajol.info/index.php/JAVAR/article/view/79988

Issue

Vol. 8 No. 4 (2021)

Section

Original Articles

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Copyright (c) 2021 Nur Rasuli, Valentinus Priyo Bintoro, Agung Purnomoadi, Nurwantoro Nurwantoro

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