Moringa Flour as a Source of Natural Antioxidant in Goat Meat Burgers

This study evaluated the proximate composition, physical and sensory characteristics, and antioxidant effect of Moringa flour in goat meat burgers. Burgers were formulated with 0, 0.5, 1.0, 1.5, and 2.0% Moringa flour, or with butylated hydroxytoluene (BHT). The analyses were performed after 120 days of storage, whereas lipid oxidation in the burgers was evaluated at 0, 30, 60, 90, and 120 days. The Moringa flour affected burger color, resulting in darker products. The lowest shrinkage (5.27%) occurred at 2% inclusion, while shear force averaged 1.86 kgf/cm2 across treatments. Higher Moringa flour levels decreased hardness but reduced consumer acceptance and purchase intention. Although oxidative stability was unaffected, inclusion up to 1.5% maintained chemical, physical, and sensory quality.