Eeffect of water extract of propolis and pre-rigor immersion with crude enzyme extract of pineapple fruit on some physical, chemical and sensory traits of Awassi sheep meat | ||
| Al-Anbar Journal of Veterinary Sciences | ||
| Article 1, Volume 9, Issue 2, December 2016, Pages 52-61 | ||
| Authors | ||
| R. D. Sedeeq; H. H. Saleh | ||
| Abstract | ||
| The objective of this study was evaluated effects of water extract of propolis and Pre-rigor immersion with crude enzyme extract of pineapple fruit on some physical, chemical and sensory traits of Awassi sheep meat. Eight sheep were divided equal into two groups (P). One group (P0) was considered as control (without propolis) and two groups (P20) treated with dose of 20 ml of propolis at concentration of 20%. After slaughter and dressed carcasses , the muscle namely semimembranosus (SM) was removed from both two groups (P0, P20). Then immersed with crude enzyme extract at concentrations of 5 and 10% (V/W) (B5 and B10). The other treatment is considered as control without crude enzyme extract (B0). These treatments included: P0+B0, P0+B5, P0+B10, P20+B0, P20+B5 and P20+B10. SM Muscle samples were pached in polyethylene bags at 4°c for 24hr, then kept frozen at -18°c until time analysis. The results showed that SM Muscle samples treated with dose of 20ml of Propolis and pre-rigor immersion with crude enzyme extract at concentrations of 5 and 10% (P20+B5 and P20+B10) recorded higher (P<0.05) moisture content with improvement of water holding capacity as compared with control (P0+B0) and other treatments. It was observed from results that SM muscle samples treated with dose of 20 ml of propolis and crude enzyme extract at concentration of 10% (P20+B10) were gave a higher values of tyrosine/trptophan index (total, non-protein and protein) with perfected a score grades and more acceptable for sensory traits. It could be concluded that the presence of propolis extract in muscle together with crude enzyme extract of pineapple fruit is could be used to improve of meat palatability | ||
| Keywords | ||
| water extract of propolis; Pre; rigor immersion with crude enzyme extract of pineapple fruit; physical; chemical and sensory traits; Awassi sheep meat; propolis | ||
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