Assessment of some biochemical indices in red meat tendered with potash and extract of <i>Ocimum basilicum</i>

Abstract

Some changes in biochemical composition in red meat boiled with potash and extracts of Ocimum basilicum was the crux of this research. Fresh beef were divided evenly into 4 groups labeled A-D. Group A was boiled with distilled water, group B was boiled with potash in distilled water, group C was boiled with extract of Ocimum basilicum while group D was boiled with a mixture of potash and Ocimum basilicum. All samples were boiled for fifteen minutes. Samples were taken for analysis at zero hour and after every 48hrs. The samples were stored in a freezer at -4ºC. The pH, malonedialdehyde concentration, acid value, total protein, percentage metmyoglobin and heme iron were determined. The pH values showed significant increase (p<0.05) in red meat boiled with both potash and extracts of Ocimum basilicum from 0 to 144 hours. There was no significant difference (p>0.05) observed in the malondialdehyde concentration and acid value for the duration of the experiment. A significant (p>0.05) decrease in the total protein content was observed after 96 hours in red meat boiled with potash. The results for percentage metmyoglobin content showed a significant difference (P<0.05) and a decrease in red meat boiled with Ocimum basilicum and both potash and Ocimum basilicum after 96 and 144 hours. The results for heme iron concentration showed no significant difference (p>0.05) in red meat boiled with Ocimum basilicum from 0 to 144 hours while an increase was observed in red meat boiled with potash after 96 hours.