Effects of Adding Moringa oleifera Leaves Powder on the Nutritional Properties, Lipid Oxidation and Microbial Growth in Ground Beef during Cold Storage

The utilisation of Moringa oleifera leaves powder (MOLP) to improve the nutritional properties and inhibit lipid oxidation proliferation microorganisms in ground beef during cold storage was examined. effects 0.2, 0.4, 0.6, 0.8% MOLP on (proximate composition, total phenolic flavonoid content), thiobarbituric acid reactive substances (TBARS), microbial physicochemical characteristics (pH value, colour attributes, cooking properties), sensory analysis were investigated. findings showed that ash, protein, polyphenolic compounds, pH, colour, growth increased significantly, while moisture, fat content, TBARS decreased with an increase concentration storage. Moderate levels (0.2 0.4%) did not affect attributes stored beef. Evidently, can be utilised as a natural preservative value oxidation.