Effect of tulsi (ocimum sanctum) leaves extract on mutton meatball as a source of natural antioxidant stored at refrigerated temperature

This study was conducted to assess the qualities of fresh and preserved mutton meatballs after inoculating tulsi (Ocimum sanctum)leaves extract at different levels as a source natural antioxidant. For this purpose, incorporation 0, 0.1, 0.2 0.3% tulsileaves on meatball were grouped T0, T1, T2and T3,respectively. Days intervals for experiment 0,5, 10days. Samples stored 4 ̊C quality shelf life. To evaluate samples sensory, proximate, physicochemical properties conducted. Besides, microbial analyses also performed ensure its safety consumers. treatments level storage period, significant (p<0.05) variation among obtained. On basis biochemical, nutrient quality, found suitable formulation value added refrigerated preservation.