Effect of pomegranate peel extract on the storage stability of ground buffalo (Bubalus bubalis) meat

The aqueous extract from the peel of different pomegranate varieties of the Himalayan region was analyzed for total phenols, total flavonoids, and total radical scavenging capacity, and its effect on ground buffalo meat was studied under storage at 4 degrees C to note the changes in Peroxide value (PV), Thiobarbituric acid reactive substances (TBARS) value and the total plate count. The pomegranate peel extract (PPE) from Ganesh variety exhibited the maximum content for polyphenols and antioxidant activity. The peak value of PV was observed in 6th, 10th, 12th, and 14th days, and the TBARS value reached its threshold value in the 10th, 14th, 16th, and 20th days of storage for control, 0.01% BHT, 1% PPE, and 1.5% PPE added samples, respectively. The total plate count was significantly controlled by both PPE (1% and 1.5%) added samples exceeding the limit in 20 days. In conclusion, the PPE of 1% and 1.5% of the Ganesh variety significantly improved the preservation of ground buffalo meat under refrigeration.