BIOCHEMICAL CHANGES IN WHITE MEAT TENDERED WITH PARACETAMOL AND Ocimum basilicum

ABSTRACT

The aim of this study is to know the biochemical changes in white meat tenderized with paracetamol and ocimum basilicum. 1320 g of white meat was used for the total experiment. 330 g of white meat was used per day. 82.5 g of white meat was used as control. The meat samples were properly stored in a refrigerator at -4 ⁰C. The samples were assayed at interval of 48 hours starting from 0 hour. The result from pH showed significant difference (p < 0.05)   between the control and white meat tendered with  paracetamol and Ocimum basilicum from 0 hour to 144 hours. There was also significant increase in the total protein of white meat tendered with paracetamol and Ocimum basilicum at 0 hour and 144 hour. Malondialdehyde showed no significant difference (p > 0.05) in all samples apart from 0 hour (white meat with paracetamol) with significant increase. There was significant increase in heme iron content of white meat at 48 hours and 96 hours. Acid value showed a non significant difference in all hours apart from white meat with paracetamol with spice at 96 hour and 144 hour (white meat with paracetamol and white meat with paracetamol with spice). Metmyoglobin showed a non significant increase with paracetamol across board. From the results obtained it can be deduced that paracetamol and Ocimum basilicum have the ability to alter some important parameters in white meat.