Tenderizing and antioxidant effect of ginger extract on sheep meat

To evaluate the tenderizing and antioxidant effect of ginger extract (GE), meat chunks from adult sheep were marinated with 0 (control), 1, 3 and 5% c oncentrations of GE. After 24 h of storage at 4+/-1 degreesC, meat chunks w ere remarinated for 4 h with batter consisting of gram flour, milk cream et c. Batter-coated chunks were cooked in an oven to an internal temperature o f 85 degreesC for 30 min. Cooked chunks were packed in polyethylene bags an d stored at refrigeration temperature (4+/-1 degreesC) for 15 days. No sign ificant difference was observed in pH, moisture, water holding capacity and collagen contents of control and GE-treated samples. Collagen solubility a nd cooking yield were significantly (P<0.05) high and shear force value was significantly (P<0.05) low in GE-treated samples. Storage of cooked meat a t refrigerated temperature caused significantly (P<0.05) less increase in T BA values and microbial counts in GE-treated samples than control. Sensory evaluation scores indicated significant (P<0.05) improvements in all attrib utes by GE treatment. The study indicated that ginger extract at the level of 3% could be effectively used for improving the sensory and keeping quali ties of mutton chunks.