Effects Of Adding Cinnamon On Quality Of Sheep Meat

Meat quality is mainly concerned with consumers.Recently,natural antioxidants from plants materials are being extensively applied in the meat products to improve its quality by retarding oxidation and microbiological activities.These activities in meat products may lead to altering the quality of meat products.In order to better understand the natural antioxidant effects on the meat quality,cinnamon is used in the ground lamb meat with different packaging conditions during storage.The study was assessed through four studies.The impact of cinnamon powder（w/w）,at the levels of 0.5%,1.5%,and 2.5%and control（without additive）on ground lamb meat quality.The samples were examined for pH,color,lipid oxidation,total viable counts（TVC）and sensory properties stored at 4oC.The results demonstrated that pH values were declined with the increase in cinnamon levels compared to control.The L^*values throughout the storage were significantly higher（P<0.05）in the control group than other treated groups while a^*values were decreased with the increase of cinnamon levels.The addition of cinnamon powder strongly inhibited（P<0.05）lipid oxidation and TVC in all treated samples.It can be concluded that cinnamon powder in lower concentration 0.5%has the ability to maintain the quality of ground lamb without affecting the sensory attributes.The preservative effects of adding different levels of cinnamon bark oil on meat quality of ground lamb.The longissimus thoracis et lumborum（LTL）meat samples were treated with 0（control）,0.01%,0.025%,0.05%,and 0.5%of cinnamon bark oil and stored at 4°C for 16 days.The results showed that the microbial load of treated samples was lower than the control during storage.The samples adding0.025%and 0.05%cinnamon bark oil showed lower thiobarbituric acid reactive substance（TBARS）and pH values,however,presented higher L^*,a^*,R630/580 and Chroma values than all the other samples（P<0.05）.In addition,the higher relative content of oxymyoglobin while lower content of metmyoglobin was observed in the stored samples with 0.01%,0.025%and 0.05%cinnamon bark oil after 12 days of storage than other treatments.In conclusion,cinnamon bark oil of 0.025%and 0.05%had a better preservative effect on the lamb meat quality during storage.The combined effect of cinnamon bark oil and modified atmosphere packaging（MAP）condition on the quality characteristics of ground lamb.The cinnamon bark oil different levels 0%,0.025%,and0.05%were added to MAP1（80%O₂+20%CO₂）,MAP2（40%O₂+30%CO₂+30%N₂）and overwrapped as control.The pH,instrumental color properties,myoglobin redox forms and lipid oxidation of ground lamb meat were monitored over a 16 days period.The samples stored under MAP10.025%and 0.05%of cinnamon bark oil exhibited higher a^*and L^*values,whereas lower Hue angel was observed on day 12 and 16 than MAP2 and overwrapped stored samples（P<0.05）.Compared with the samples stored under MAP1 the MetMb in the MAP2 and overwrapped treatments had notably higher on day 12 and 16.The addition of cinnamon bark oil in both MAP systems retarded TBARS than those of overwrapped samples.However,the samples stored under MAP2 0.025%and 0.05%of cinnamon bark oil had lower TBARS as compared to MAP1.Among all packaging methods,MAP1 had best preservative effects for ground lamb with higher redness than other packaging types.The microbial status of ground lamb meat was checked by adding cinnamon bark oil different levels 0%,0.025%and 0.05%under modified atmosphere packaging（MAP）conditions and overwrapped packaging.The longissimus thoracis et lumborum muscle ground samples were packed under MAP1（80%O₂+20%CO₂）,MAP2（40%O₂+30%CO₂+30%N₂）and overwrapped at 4℃for16 days.At sampling day 0,4,8,12 and 16 the stored samples under the overwrapped and MAP conditions were analyzed for the microbial population including TVC,lactic acid bacteria,pseudomonas and enterobacteriaceae.The overwrapped stored samples exhibited higher microbial load on day 8 to 16 during the storage than those of other samples（P<0.05）.Whereas,the samples stored under MAP2 0.05%of cinnamon bark oil was noticed for lower populations of TVC,lactic acid bacteria and enterobacteriaceae than MAP1 0%of cinnamon bark oil.The results indicated the strong potential of cinnamon bark oil as a natural preservative in the MAP conditions for ground lamb meat.In conclusions,it was found that cinnamon bark oil strongly retarded the growth of bacteria in the ground lamb.However,adding cinnamon bark oil in the levels of 0.025%and 0.05%could improve the color properties and oxidative stability thus improve the quality of ground lamb under MAP and vacuum packaging conditions during storage.So it could be proposed as a natural alternative of synthetic additives to maintain the meat quality.