Improving Goat Meat (Longissimus Muscle) Tenderization by Using Moringa Oleifera Leaves
Moringa oleifera leaves has potential as a natural tenderizing agent for goat meat, explicitly targeting the longissimus muscle. The study aimed to improve goat meat tenderization by using Moringa Oleifera and provide an eco-friendly and health-conscious method for improving the quality of goat meat...
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EDP Sciences
2025-01-01
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| Series: | E3S Web of Conferences |
| Online Access: | https://www.e3s-conferences.org/articles/e3sconf/pdf/2025/09/e3sconf_icma-sure2024_02007.pdf |
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| author | Hunin AbdElwhab Mohamed Tasnim Sumarmono Juni Fatoni Amin Zeinalabdeen Abdelgadir Frah Amani Fadhlurrohman Irfan Muhammad Yusuf Hassan |
| author_facet | Hunin AbdElwhab Mohamed Tasnim Sumarmono Juni Fatoni Amin Zeinalabdeen Abdelgadir Frah Amani Fadhlurrohman Irfan Muhammad Yusuf Hassan |
| author_sort | Hunin AbdElwhab Mohamed Tasnim |
| collection | DOAJ |
| description | Moringa oleifera leaves has potential as a natural tenderizing agent for goat meat, explicitly targeting the longissimus muscle. The study aimed to improve goat meat tenderization by using Moringa Oleifera and provide an eco-friendly and health-conscious method for improving the quality of goat meat. Treatments with fresh moringa leaves (as paste 10 gr/100 meat) were applied to goat meat samples (Control = Untreated sample, T1 = treated for 3hr, T2 = treated for 6hr). The treat samples were left in the fridge at temperatures 4 to 3 and 6 hr followed by assessments of texture profile (TPA), pH, color, and cooking loss (CL); the results show texture profile (hardness and toughness) significant (p< 0.05) between control and treat samples, (Adhesiveness et al.) insignificant (p< 0.05), without adverse effects on cooking loss (CL). On the other hand, the Moringa leaves paste increased the PH of treated samples compared with the control. It was some changes in color characteristics, especially in (Redness (a*) and (Yellowness (b*), without adverse effects on (lightness L*); these changes are beneficial for enhancing the visual appeal of particular meat and meat products while also contributing to their nutritional quality to consumers. The present results suggest that Moringa oleifera seems to be a promising source of exogenous enzymes for meat tenderization. |
| format | Article |
| id | doaj-art-6f2ff13c18c14acba193815446f5017c |
| institution | Kabale University |
| issn | 2267-1242 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | EDP Sciences |
| record_format | Article |
| series | E3S Web of Conferences |
| spelling | doaj-art-6f2ff13c18c14acba193815446f5017c2025-02-05T10:49:56ZengEDP SciencesE3S Web of Conferences2267-12422025-01-016090200710.1051/e3sconf/202560902007e3sconf_icma-sure2024_02007Improving Goat Meat (Longissimus Muscle) Tenderization by Using Moringa Oleifera LeavesHunin AbdElwhab Mohamed Tasnim0Sumarmono Juni1Fatoni Amin2Zeinalabdeen Abdelgadir Frah Amani3Fadhlurrohman Irfan4Muhammad Yusuf Hassan5Department of Animal Production, Faculty of Agriculture, Omdurman Islamic University, Omdurman, Sudan, Doctoral Program Student at the Faculty of Animal Sciences Postgraduate Program, Jenderal Soedirman UniversityFaculty of Animal Sciences, Jenderal Soedirman University, PurwokertoFaculty of Mathematics and Natural SciencesDept Animal Production, Faculty of Agriculture, Omdurman Islamic UniversityFaculty of Animal Sciences, Jenderal Soedirman University, PurwokertoFaculty of Animal Sciences, Jenderal Soedirman University, PurwokertoMoringa oleifera leaves has potential as a natural tenderizing agent for goat meat, explicitly targeting the longissimus muscle. The study aimed to improve goat meat tenderization by using Moringa Oleifera and provide an eco-friendly and health-conscious method for improving the quality of goat meat. Treatments with fresh moringa leaves (as paste 10 gr/100 meat) were applied to goat meat samples (Control = Untreated sample, T1 = treated for 3hr, T2 = treated for 6hr). The treat samples were left in the fridge at temperatures 4 to 3 and 6 hr followed by assessments of texture profile (TPA), pH, color, and cooking loss (CL); the results show texture profile (hardness and toughness) significant (p< 0.05) between control and treat samples, (Adhesiveness et al.) insignificant (p< 0.05), without adverse effects on cooking loss (CL). On the other hand, the Moringa leaves paste increased the PH of treated samples compared with the control. It was some changes in color characteristics, especially in (Redness (a*) and (Yellowness (b*), without adverse effects on (lightness L*); these changes are beneficial for enhancing the visual appeal of particular meat and meat products while also contributing to their nutritional quality to consumers. The present results suggest that Moringa oleifera seems to be a promising source of exogenous enzymes for meat tenderization.https://www.e3s-conferences.org/articles/e3sconf/pdf/2025/09/e3sconf_icma-sure2024_02007.pdf |
| spellingShingle | Hunin AbdElwhab Mohamed Tasnim Sumarmono Juni Fatoni Amin Zeinalabdeen Abdelgadir Frah Amani Fadhlurrohman Irfan Muhammad Yusuf Hassan Improving Goat Meat (Longissimus Muscle) Tenderization by Using Moringa Oleifera Leaves E3S Web of Conferences |
| title | Improving Goat Meat (Longissimus Muscle) Tenderization by Using Moringa Oleifera Leaves |
| title_full | Improving Goat Meat (Longissimus Muscle) Tenderization by Using Moringa Oleifera Leaves |
| title_fullStr | Improving Goat Meat (Longissimus Muscle) Tenderization by Using Moringa Oleifera Leaves |
| title_full_unstemmed | Improving Goat Meat (Longissimus Muscle) Tenderization by Using Moringa Oleifera Leaves |
| title_short | Improving Goat Meat (Longissimus Muscle) Tenderization by Using Moringa Oleifera Leaves |
| title_sort | improving goat meat longissimus muscle tenderization by using moringa oleifera leaves |
| url | https://www.e3s-conferences.org/articles/e3sconf/pdf/2025/09/e3sconf_icma-sure2024_02007.pdf |
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