investigated the effect of oil soluble and
water dispersible carnosic acid (CA) extracted from dried rosemary
leaves using HPLC at two different concentrations (22.5 ppm and
130 ppm) in raw and cooked ground buffalo meat patties. It was reported
that CA extracts reduced (P b 0.05) the TBARS by 39–47% at
lower concentration (22.5 ppm) and by 86–96% at higher concentration
(130 ppm) in cooked buffalo meat compared to controls.
The CA extracts were also effective in inhibiting (P b 0.05) peroxide
value and free fatty acids in cooked buffalo meat patties. These extracts
were effective in stabilizing raw buffalo meat color at higher
concentrations.