Antioxidant and antimicrobial effect of butylated hydroxylanisole and carnosic acid on lamb meat under refrigerated storage.

Background: The main causes of quality degradation of meat products are microbial growth and lipid oxidation, which decrease their shelf life. Carnosic acid, also known as CA, is a phenolic compound extracted from rosemary leaves and is considered to be a natural antioxidant. It can remove free radicals. Butylated hydroxyanisole (BHA) is a synthetic antioxidant that is widely used in meat products. Aim: CA and BHA have antioxidant properties that protect cell membranes from destruction, thus protecting proteins from decomposition, water from escaping, and delaying lipid peroxidation. Methods: Meat samples were divided into five groups: T1 control treatment (without adding), T2: treatment with 100 ppm CA, T3: treatment with 150 ppm CA, T4: 200 ppm treatment with CA, and T5: treatment with 150 ppm BHA. The samples were kept at 5°C for a period of 7 days. Result: All sample treatments with BHA and CA for ground lamb meat during the refrigerated storage period led to a reduction in drip loss value, thiobarbituric acid value, and total bacterial count compared with those in the control group. According to the results, there was a significant difference ( Conclusion: The addition of BHA and CA, which are antioxidant and antibacterial agents, can enhance the shelf life of lamb meat. Additionally, the addition of CA was more effective than the addition of BHA in terms of the oxidation and quality characteristics of fresh lamb meat during refrigerated storage at 5°C.