Abstract:
The objectif of this study was to evaluate the effect of adding an extract of Artemisia herba alba, meat on conservation skills at 4 ° C for 7 days and freezing at -18 ° C during 21 days on the nutritionelle and sensory quality of beef. Indeed, this experiment was conducted on ground meat and sausage considerate of Mostaganem region . The results , therefore, show that meats preserved by sagebrush will undergo a large water loss in comparative title with meats preserved by vitamin C and meat without additives. The lipid content is considerably higher in the batch stored at sagebrush compared to two Lots vitamins C and without additive .it thus, the oxidation of lipids (MDA content) is promoted in a manner higher in meat stored at sagebrush or vitamin C and no additives. Furthermore, lots kept in sagebrush contain a higher proportion of protein compared to those two lots vitamin C and no additives. The results showed better behavior physicochemically of all lots. More particularly the batch kept by the Artemisia herba alba throughout the storage period.
