Assessment of some biochemical indices in red meat tendered with potash and extract of Ocimum basilicum

Abstract

Some changes in biochemical composition in red meat boiled with potash and extracts of Ocimum basilicum was the crux of this research. Fresh beef were divided evenly into 4 groups labeled A-D. Group A was boiled with distilled water, group B was boiled with potash in distilled water, group C was boiled with extract of Ocimum basilicum while group D was boiled with a mixture of potash and Ocimum basilicum. All samples were boiled for fifteen minutes. Samples were taken for analysis at zero hour and after every 48hrs. The samples were stored in a freezer at -4ºC. The pH, malonedialdehyde concentration, acid value, total protein, percentage metmyoglobin and heme iron were determined. The pH values showed significant increase (p<0.05) in red meat boiled with both potash and extracts of Ocimum basilicum from 0 to 144 hours. There was no significant difference (p>0.05) observed in the malondialdehyde concentration and acid value for the duration of the experiment. A significant (p>0.05) decrease in the total protein content was observed after 96 hours in red meat boiled with potash. The results for percentage metmyoglobin content showed a significant difference (P<0.05) and a decrease in red meat boiled with Ocimum basilicum and both potash and Ocimum basilicum after 96 and 144 hours. The results for heme iron concentration showed no significant difference (p>0.05) in red meat boiled with Ocimum basilicum from 0 to 144 hours while an increase was observed in red meat boiled with potash after 96 hours.