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Research Article 


Effect Of Butylated Hydroxylanisole and Carnosic Acid on Shelf Life and Quality of Fresh Lamb Meat at Refrigerated Storage

Mohammed Kadhim Wali, Dheyaa Hussein Al-alwani, Marwa Mohammed Abed, Mohammed Ibrahim Rahma, Ameer Ridha Dirwal, Haneen Hazim Ghazi, Marwah Hussien Ali Hussein, Walaa Farhan Obied.


Abstract
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 has the ability to remove free radicals. Butylated hydroxyanisole (BHA) is a synthetic antioxidant that is widely used in meat products.
Aim : Carnosic acid and BHA have antioxidant properties that act to protect cell membranes from destruction and thus protect proteins from decomposition and water from escaping and delay lipid peroxidation.
Methods: Meat samples were divided into five groups, including the T1 control treatment (without adding), T2: treatment with 100 ppm carnosic acid, T3: treatment with 150 ppm carnosic acid, T4: 200 ppm treatment with carnosic acid, and T5: treatment with 150 ppm BHA. The samples were kept at 5°C for a period of 7 days.
Result: The result shows that all sample treatments with BHA and carnosic acid 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 that in the control group. According to the result, there was a significant different (p<0.05) increase in the water-holding capacity and pH values in all samples treated compared to the control during the storage period.
Conclusion: the addition of BHA and carnosic acid, which are antioxidant and antibacterial agents, can enhance the shelf-life of lamb meat. Additionally, the addition of carnosic acid 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 oC.

Key words: Meat, lipid oxidation ,Carnosic acid and BHA.


 
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How to Cite this Article
Pubmed Style

Wali MK, Al-alwani DH, Abed MM, Rahma MI, Dirwal AR, Ghazi HH, Hussein MHA, Obied WF. Effect Of Butylated Hydroxylanisole and Carnosic Acid on Shelf Life and Quality of Fresh Lamb Meat at Refrigerated Storage. doi:10.5455/OVJ.2025.v15.i7.41

Web Style

Wali MK, Al-alwani DH, Abed MM, Rahma MI, Dirwal AR, Ghazi HH, Hussein MHA, Obied WF. Effect Of Butylated Hydroxylanisole and Carnosic Acid on Shelf Life and Quality of Fresh Lamb Meat at Refrigerated Storage. https://www.openveterinaryjournal.com/?mno=231756 [Access: August 16, 2025]. doi:10.5455/OVJ.2025.v15.i7.41

AMA (American Medical Association) Style

Wali MK, Al-alwani DH, Abed MM, Rahma MI, Dirwal AR, Ghazi HH, Hussein MHA, Obied WF. Effect Of Butylated Hydroxylanisole and Carnosic Acid on Shelf Life and Quality of Fresh Lamb Meat at Refrigerated Storage. doi:10.5455/OVJ.2025.v15.i7.41


Vancouver/ICMJE Style

Wali MK, Al-alwani DH, Abed MM, Rahma MI, Dirwal AR, Ghazi HH, Hussein MHA, Obied WF. Effect Of Butylated Hydroxylanisole and Carnosic Acid on Shelf Life and Quality of Fresh Lamb Meat at Refrigerated Storage. doi:10.5455/OVJ.2025.v15.i7.41


Harvard Style

Wali, M. K., Al-alwani, . D. H., Abed, . M. M., Rahma, . M. I., Dirwal, . A. R., Ghazi, . H. H., Hussein, . M. H. A. & Obied, . W. F. (2025) Effect Of Butylated Hydroxylanisole and Carnosic Acid on Shelf Life and Quality of Fresh Lamb Meat at Refrigerated Storage. doi:10.5455/OVJ.2025.v15.i7.41


Turabian Style

Wali, Mohammed Kadhim, Dheyaa Hussein Al-alwani, Marwa Mohammed Abed, Mohammed Ibrahim Rahma, Ameer Ridha Dirwal, Haneen Hazim Ghazi, Marwah Hussien Ali Hussein, and Walaa Farhan Obied. 2025. Effect Of Butylated Hydroxylanisole and Carnosic Acid on Shelf Life and Quality of Fresh Lamb Meat at Refrigerated Storage. doi:10.5455/OVJ.2025.v15.i7.41


Chicago Style

Wali, Mohammed Kadhim, Dheyaa Hussein Al-alwani, Marwa Mohammed Abed, Mohammed Ibrahim Rahma, Ameer Ridha Dirwal, Haneen Hazim Ghazi, Marwah Hussien Ali Hussein, and Walaa Farhan Obied. "Effect Of Butylated Hydroxylanisole and Carnosic Acid on Shelf Life and Quality of Fresh Lamb Meat at Refrigerated Storage." doi:10.5455/OVJ.2025.v15.i7.41


MLA (The Modern Language Association) Style

Wali, Mohammed Kadhim, Dheyaa Hussein Al-alwani, Marwa Mohammed Abed, Mohammed Ibrahim Rahma, Ameer Ridha Dirwal, Haneen Hazim Ghazi, Marwah Hussien Ali Hussein, and Walaa Farhan Obied. "Effect Of Butylated Hydroxylanisole and Carnosic Acid on Shelf Life and Quality of Fresh Lamb Meat at Refrigerated Storage." doi:10.5455/OVJ.2025.v15.i7.41


APA (American Psychological Association) Style

Wali, M. K., Al-alwani, . D. H., Abed, . M. M., Rahma, . M. I., Dirwal, . A. R., Ghazi, . H. H., Hussein, . M. H. A. & Obied, . W. F. (2025) Effect Of Butylated Hydroxylanisole and Carnosic Acid on Shelf Life and Quality of Fresh Lamb Meat at Refrigerated Storage. doi:10.5455/OVJ.2025.v15.i7.41


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