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The Use of Mentha piperitae folium and Zingiber officinale Freshwater Extract in the Improvement of Some Parameters of Old-Aged Mutton Meat

Dina A. Yousif, Mohamed M.T. Emara, Marwa R.S. Abdallah*

...y; one group had a plain marinade, while the other two groups received 5% fresh water extracts of either Mentha piperita folium or Zingiber officinale added to the plain marinade. All samples were marinated for 24 h at 4 °C before being cooked to a final core temperature of 75 °C using either moist or dry thermal processing. The fatty acid profile, pH value, objective color indexes, sensory characteristics, and

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