STUDY ON THE EFFECTIVENESS OF ADDING SOME PLANT EXTRACTS WITH BHT ON MEAT QUALITY OF LAMB PATTIES DURING CHILLING STORAGE

This experiment was aimed to evaluate and compare the effects of adding natural extracts (clove, Mentha thyme) with synthetic BHT on some physiochemical, microbial, sensory characteristics lamb patties stored at 4 Cº for 12 days. Results indicated that there’s a steady rise (P<0.01) in oxidative rancidity, microbial pH increasing time storage. Also, significant reduction TBA, observed treated clove, thyme, mentha as compared untreated samples. It found is more effective inhibiting count than did BHT. The highest score overall acceptability noticed blended thyme mentha, lowest recorded control samples