Effet de l’addition d’extrait d’Artémisia herba alba sur les aptitudes de conservation et les qualités nutritionnelles et organoleptiques de la viande bovine

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.