Using Murtilla Leaves to Improve Beef Patties
Author Information
Author(s): Velázquez Lidiana, Quiñones John, Martínez Ailín, Pérez Isabela, Velasquez Carla, Sepúlveda-Truan Gastón, Díaz Rommy, Bastianello Campagnol Paulo Cezar, Sepúlveda Néstor
Primary Institution: University of La Frontera
Hypothesis
Can murtilla leaf powder serve as a natural substitute for synthetic antioxidants and antimicrobials in beef patties?
Conclusion
Murtilla leaf powders effectively enhance the antioxidant and antimicrobial properties of beef patties, suggesting they can replace synthetic additives.
Supporting Evidence
- Murtilla leaf powder improved the oxidative stability of beef patties.
- Microbial growth was significantly lower in patties with murtilla compared to controls.
- The sensory characteristics of beef patties were not adversely affected by murtilla leaf powder.
- Natural antioxidants from murtilla leaves reduced the deterioration of essential fatty acids.
Takeaway
Murtilla leaves can help keep beef patties fresh and healthy without using artificial chemicals.
Methodology
The study used a randomized block design with five treatments of beef patties containing different concentrations of murtilla leaf powder, stored under controlled conditions.
Limitations
The study did not evaluate the long-term shelf life of the patties beyond 12 days.
Statistical Information
P-Value
p ≤ 0.05
Statistical Significance
p ≤ 0.05
Digital Object Identifier (DOI)
Want to read the original?
Access the complete publication on the publisher's website