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Research Article


Antioxidant and antimicrobial effect of butylated hydroxylanisole and carnosic acid on lamb meat under refrigerated storage

Mohammed Kadhim Wali, Dheyaa Hussein Al-alwani, Marwa Mohammed Abed, Mohammed Ibrahim Rahma, Ameer Ridha Dirwal, Haneen Hazim Ghazi, Marwah Hussien Ali Hussein, Walaa Farhan Obied.


Abstract
Background:
The main causes of quality degradation of meat products are microbial growth and lipid oxidation, which decrease their shelf life. Carnosic acid, also known as CA, is a phenolic compound extracted from rosemary leaves and is considered to be a natural antioxidant. It can remove free radicals. Butylated hydroxyanisole (BHA) is a synthetic antioxidant that is widely used in meat products.

Aim:
CA and BHA have antioxidant properties that protect cell membranes from destruction, thus protecting proteins from decomposition, water from escaping, and delaying lipid peroxidation.

Methods:
Meat samples were divided into five groups: T1 control treatment (without adding), T2: treatment with 100 ppm CA, T3: treatment with 150 ppm CA, T4: 200 ppm treatment with CA, and T5: treatment with 150 ppm BHA. The samples were kept at 5°C for a period of 7 days.

Results:
All sample treatments with BHA and CA for ground lamb meat during the refrigerated storage period led to a reduction in drip loss value, thiobarbituric acid value, and total bacterial count compared with those in the control group. According to the results, there was a significant difference (p < 0.05) increase in the water-holding capacity and pH values in all samples treated compared with the control during the storage period.

Conclusion:
The addition of BHA and CA, which are antioxidant and antibacterial agents, can enhance the shelf life of lamb meat. Additionally, the addition of CA was more effective than the addition of BHA in terms of the oxidation and quality characteristics of fresh lamb meat during refrigerated storage at 5°C.

Key words: Meat, Lipid oxidation, Carnosic acid, BHA


 
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How to Cite this Article
Pubmed Style

Wali MK, Al-alwani DH, Abed MM, Rahma MI, Dirwal AR, Ghazi HH, Hussein MHA, Obied WF. Antioxidant and antimicrobial effect of butylated hydroxylanisole and carnosic acid on lamb meat under refrigerated storage. Open Vet. J.. 2025; 15(7): 3300-3307. doi:10.5455/OVJ.2025.v15.i7.41

Web Style

Wali MK, Al-alwani DH, Abed MM, Rahma MI, Dirwal AR, Ghazi HH, Hussein MHA, Obied WF. Antioxidant and antimicrobial effect of butylated hydroxylanisole and carnosic acid on lamb meat under refrigerated storage. https://www.openveterinaryjournal.com/?mno=231756 [Access: August 22, 2025]. doi:10.5455/OVJ.2025.v15.i7.41

AMA (American Medical Association) Style

Wali MK, Al-alwani DH, Abed MM, Rahma MI, Dirwal AR, Ghazi HH, Hussein MHA, Obied WF. Antioxidant and antimicrobial effect of butylated hydroxylanisole and carnosic acid on lamb meat under refrigerated storage. Open Vet. J.. 2025; 15(7): 3300-3307. doi:10.5455/OVJ.2025.v15.i7.41


Vancouver/ICMJE Style

Wali MK, Al-alwani DH, Abed MM, Rahma MI, Dirwal AR, Ghazi HH, Hussein MHA, Obied WF. Antioxidant and antimicrobial effect of butylated hydroxylanisole and carnosic acid on lamb meat under refrigerated storage. Open Vet. J.. (2025), [cited August 22, 2025]; 15(7): 3300-3307. doi:10.5455/OVJ.2025.v15.i7.41


Harvard Style

Wali, M. K., Al-alwani, . D. H., Abed, . M. M., Rahma, . M. I., Dirwal, . A. R., Ghazi, . H. H., Hussein, . M. H. A. & Obied, . W. F. (2025) Antioxidant and antimicrobial effect of butylated hydroxylanisole and carnosic acid on lamb meat under refrigerated storage. Open Vet. J., 15 (7), 3300-3307. doi:10.5455/OVJ.2025.v15.i7.41


Turabian Style

Wali, Mohammed Kadhim, Dheyaa Hussein Al-alwani, Marwa Mohammed Abed, Mohammed Ibrahim Rahma, Ameer Ridha Dirwal, Haneen Hazim Ghazi, Marwah Hussien Ali Hussein, and Walaa Farhan Obied. 2025. Antioxidant and antimicrobial effect of butylated hydroxylanisole and carnosic acid on lamb meat under refrigerated storage. Open Veterinary Journal, 15 (7), 3300-3307. doi:10.5455/OVJ.2025.v15.i7.41


Chicago Style

Wali, Mohammed Kadhim, Dheyaa Hussein Al-alwani, Marwa Mohammed Abed, Mohammed Ibrahim Rahma, Ameer Ridha Dirwal, Haneen Hazim Ghazi, Marwah Hussien Ali Hussein, and Walaa Farhan Obied. "Antioxidant and antimicrobial effect of butylated hydroxylanisole and carnosic acid on lamb meat under refrigerated storage." Open Veterinary Journal 15 (2025), 3300-3307. doi:10.5455/OVJ.2025.v15.i7.41


MLA (The Modern Language Association) Style

Wali, Mohammed Kadhim, Dheyaa Hussein Al-alwani, Marwa Mohammed Abed, Mohammed Ibrahim Rahma, Ameer Ridha Dirwal, Haneen Hazim Ghazi, Marwah Hussien Ali Hussein, and Walaa Farhan Obied. "Antioxidant and antimicrobial effect of butylated hydroxylanisole and carnosic acid on lamb meat under refrigerated storage." Open Veterinary Journal 15.7 (2025), 3300-3307. Print. doi:10.5455/OVJ.2025.v15.i7.41


APA (American Psychological Association) Style

Wali, M. K., Al-alwani, . D. H., Abed, . M. M., Rahma, . M. I., Dirwal, . A. R., Ghazi, . H. H., Hussein, . M. H. A. & Obied, . W. F. (2025) Antioxidant and antimicrobial effect of butylated hydroxylanisole and carnosic acid on lamb meat under refrigerated storage. Open Veterinary Journal, 15 (7), 3300-3307. doi:10.5455/OVJ.2025.v15.i7.41


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