Enhancement of Shelf Life of Beef Using Ricinus communis Leaves

Temitope Blessing Awoyinka *

Department of Biochemistry, University of Ibadan, Nutritional and Industrial Biochemistry Research Laboratories, Ibadan, Oyo-State, Nigeria.

Mary Olaoluwa Agunloye

Department of Physiology, Kampala International University, Western Campus, Ishaka, Bushenyi, Uganda. P.O. Box 71, Bushenyi, Uganda.

Charles Ojo Olaiya

Department of Biochemistry, University of Ibadan, Nutritional and Industrial Biochemistry Research Laboratories, Ibadan, Oyo-State, Nigeria.

*Author to whom correspondence should be addressed.


Aims: Ricinus communis leaves are used indigenously by some villagers in Nigeria to preserve fresh beef due to lack of electricity. The goal of this study is to scientifically determine the efficacy of fresh leaves of R. communis in beef preservation.

Study Design: This study was designed using three methods of preservation at three different storage times.

Place and Duration of Study: Beef sample was purchased from Department of Animal Science Abattoir, University of Ibadan, and analysis carried out at Nutritional and Industrial Biochemistry Research Laboratories, Department of Biochemistry, University of Ibadan, Ibadan, Oyo State.

Methods: The effect of storage time (12h, 24h and 36h) on the nutritional qualities of beef preserved with R. communis leaves compared with fresh samples (control), refrigerated and beef preserved under ambient temperature was evaluated. At the end of each of the three storage periods, the physicochemical and sensory properties of the beef samples were determined using standard techniques. The data were analysed using a one-way analysis of variance while comparisons were made among the preservation methods against control using Independent T-Test (XLSTAT version 20).     

Results: It was found that there are significant differences (P< 0.05) between the treatment modalities used (ambient, R. communis and refrigeration) in comparison with control across various time intervals (12, 24 and 36h) in most of the investigated parameters except in Ash content (24h, 36h).

Conclusion: Ricinus communis leaves help extend the shelf life of fresh beef, as well as regulate the pH of beef samples.

Keywords: Beef, nutritional quality, preservation, ricinus communis, storage time

How to Cite

Awoyinka, T. B., Agunloye, M. O., & Olaiya, C. O. (2024). Enhancement of Shelf Life of Beef Using Ricinus communis Leaves. Asian Journal of Food Research and Nutrition, 3(1), 108–116. Retrieved from https://journalajfrn.com/index.php/AJFRN/article/view/115


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