ASSESSMENT OF PHYSICOCHEMICAL AND SENSORY QUALITY OF BEEF PATTIES FORMULATED WITH PENNYROYAL (Mentha pulegium L.) POWDER

The present study was conducted to evaluate the physicochemical and sensory quality of beef patties containing different levels pennyroyal powder (PP) during storage at 4 °C for up 9 days. PP added 0.75, 1.5, 2.25, 3.0% compared negative (without PP) positive controls (0.01% propyl gallate). addition decreased protein content increased ash (P <0.05). inclusion improved cooking loss, but negatively affect hardness overall acceptability However, scores 1.5% were similar >0.05). incorporation pH, lipid, color stability period Thus, could be recommended retard lipid oxidation with minimal compositional, textural, changes.