ABSTRACT
The preservation and cooking of meat significantly affect its quality, safety, and shelf life. This study investigates the influence of different cooking methods on the antioxidant capacity of goat meat oil using the Phosphomolybdate Assay. Five distinct sample groups were examined: raw, raw marinated, raw boiled, marinated and boiled, and marinated, boiled, and fried samples. The average antioxidant capacities (%) recorded for each group were as follows: raw (0.395 ± 0.005), raw marinated (0.341 ± 0.690), raw boiled (0.345 ± 0.055), marinated and boiled (0.365 ± 0.035), and marinated, boiled, and fried (0.545 ± 0.250). The findings highlight the critical role of cooking methods in meat processing for ensuring optimal quality and safety standards. While curing shows a mild antioxidative effect, and boiling has a minimal impact on oxidative activity, the combination of boiling, curing, and frying results in a significant increase in antioxidant capacity. This indicates enhanced antioxidative properties with combined cooking methods. Understanding these interactions is crucial for guiding meat industry practices, leading to improved food preservation techniques that effectively mitigate oxidative processes. By advancing our knowledge of how cooking techniques affect meat antioxidant profiles, this study contributes to the production of high-quality, safe meat products, thereby promoting consumer health and nutrition.
