L’effet de l’ajout des antioxydants naturels à la viande ovine hachée

Abstract

This study aims to investigate the effects of adding natural antioxidant in the form of essential oils extracted from lemon tree leaves on the nutritional and physicochemical qualities minced mutton. So three solutions of essential oils were prepared extracted from the leaves of the lemon tree with different concentrations 1%, 2% and 5%, and we tried to see: what concentration has allowed to reduce the levels of MDA meat because it is considered as an index of the freshness of the meat, and indeed it was found that the 1% solution has been successful in reducing the content of MDA meat. We can also report that the use of essential oils of lemon did not have a bad influence on the physicochemical characteristics (dry matter, mineral, and total fat) of meat, as well as the smell of essential oils was not unpleasant to the contrary, it was quite nice