Antimicrobial and antioxidant activities of deer blood hydrolysate on fresh beef during refrigerated storage

The aim of this work was to determine the inhibitory effect of deer blood hydrolysates addition on lipid oxidation, color deterioration and microbial contamination of ground beef during during 9 days of refrigerated storage. The pH value, total plate count, thiobarbituric acid-reactive substances value (TBARS), total volatile basic nitrogen (TVB-N) and color were also determined. The results showed that the treatments added hydrolysates had significant inhibitory effects on lipid oxidation and kept the red color of ground beef in 9 days, when compared with controls (P < 0.05). Furthermore, the inhibitory effect enhanced as the adding level of the hydrolysates increased (P < 0.05). These results suggest that deer blood hydrolysates are good source of natural antioxidants.