Study of the effect of adding different proportions of clove extract on some chemical and physical properties of cold-stored buffalo meat burgers.

This study was conducted at Dhi Qar University / College of Agriculture and Marshlands - Laboratories of the Animal Production Department for the period from 11/25/2023 to 12/25/2023, in which the alcoholic clove extract was extracted and added in different proportions to Burgers tablets of buffalo meat preserved by refrigeration at a temperature of 4°C. To find out the extent of its effect on the qualitative characteristics of the burger, meat samples were obtained from local markets and the experimental treatments were divided into four groups. The first treatment (T1) was free of the additive, while the second treatments (T2), the third (T3) and the fourth (T4) were treated with proportions of clove extract. 1%, 2%, and 3%, respectively. The physical and chemical characteristics of Burgers meat discs were measured for all samples of cryopreserved treatments. The results of the statistical analysis of the study treatments showed that there was a significant improvement for the treatments to which clove extract was added in different proportions compared to the control treatment (T1) in the qualitative characteristics studied, and the decrease was clear in the values ​​of oxidation indicators such as (PV, FFA, PH) and the volume of liberated liquid.