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EFFECT OF ROSELLE WATER EXTRACT (HIBISCUS SABDARIFFA L.) SOLUTION ON COMPOSITION, TENDERNESS, AND ANTIOXIDANT ACTIVITY OF GOAT MEATINTRODUCTIONGoat MeatWorldwide, the consumption of goat meat is widely acceptable. A contributing factor could possibly be that goat meat is highly nutritious compared to other meats. According to the United States Department of Agricultural (USDA), goat meat has fewer calories, fat, and cholesterol in comparison with beef, pork, lamb, and chicken. Goat meat also has an equal or higher amount of protein and iron than any other meat. In contrast, the most popular meat in the United States is not goat, but chicken, followed by beef and pork. This could possibly be due to the lack of availability and familiarity of goat meat products. However, this is changing with the increase in health conscious consumers who value the nutritional benefits that goat meat offers. Although a rising number of consumers value the nutritional aspects, tenderness could present a major obstacle in the overall acceptance of goat meat.

Roselle Water Extract SolutionMarination is a method that can be used to tenderize meat. Roselle (Hibiscus Sabdariffa L.) was used as a marinade because it is one of the ongoing research projects at The Southern University Agricultural Research and Extension Center (SUAREC). Roselle is a flowering plant that exhibits promise because of two vital components. It is high in antioxidants and acidity. Antioxidant compounds play an important role as a health protecting factor. Scientific evidence suggests that antioxidants reduce the risk for chronic diseases including cancer and heart disease based on its ability to trap free radicals and thus inhibit the oxidative mechanisms that lead to degenerative diseases. Acidity plays an important role due to its ability to denature proteins and thus tenderize meat. However, little information is available on the use of Roselle as a marinade and tenderizer for goat meat. Roselle will be investigated based on its beneficial and potential tenderization effects on goat meat. A commercial cooking red wine will also be used as a marinade because red wine is also high in antioxidants, acidity and similar in color to Roselle. HYPOTHESIS

The solution with the lowest pH will exhibit the greatest tenderizing effect on the goat meat samples. The Roselle will exhibit a higher amount of antioxidants. METHODOLOGY

Annie P. Clark1, Margarita Khachaturyan2 and Fatemeh Malekian2Southern University and A&M College, Department of Chemistry1 Southern University Agricultural Research and Extension Center2

OBJECTIVESWater ExtractionFresh Roselle calyx were collected from the SUARC. The origin of the dried Roselle is unknown. 44.01 g of dried Roselle calyx and 312.5 g of fresh Roselle calyx were added to one liter of boiling water. The Roselle were gently simmered, steeped for 24 hours, filtered, and stored in the refrigerator. pHThe OAKLON pH 510 was used to measure the pH of the dried Roselle calyx extract solution, fresh Roselle calyx extract solution, cooking red wine, and water (tap water).Texture AnalysisThe goat utilized was raised at the Southern University Agricultural Research and Extension Center (SUAREC) goat farm. Goat meat was divided in four sections and placed in the dried Roselle calyx extract solution, fresh frozen Roselle calyx extract solution, commercial red wine and water as control. Samples were refrigerated for twenty four hours. The samples were cooked to the optimized time and temperature and analyzed for tenderness using the Warner Bratzler Method on the Texture Analyzer.Proximate Analysis Protein, Fat, Moisture, Ash, and Carbohydrate were analyzed using the American Official of Analytical Chemist approved methods. Antioxidant ActivityAntioxidant activity of marinated and cooked goat meat samples were analyzed using the DPPH method with the Beckman Coulter (DU 730) Life Science UV/Vis Spectrophotometer.The goat meat samples marinated in the fresh Roselle calyx water extract solution were the most tender, juiciest, and high in antioxidant activity.

RESULTSSamplepHTexture(kg/s)Dried Roselle Solution2.570.013.820.75Fresh Roselle Solution2.330.052.271.06Cooking Red Wine2.820.013.540.92Water8.620.013.620.82

ACKNOWLEDGEMENTSThis research was conducted as a part of the USDA/NIFA, Evans Allen (Award Number 1003330) funded project.CONCLUSIONMarinated Goat Meat SampleFat%Protein%Ash%Moisture &Carbohydrates%Dried Roselle Solution8.700.0533.771.431.350.1253.251.112.940.95Fresh Roselle Solution8.630.2732.972.861.320.2055.320.401.772.53 Cooking Red Wine9.630.4234.430.741.010.0251.330.806.814.95Water8.860.4531.982.211.210.1455.310.272.652.85

Marinated Goat Meat SampleM of Trolox Equivalent per 1 gram of sampleDried Roselle Solution13.792.37Fresh Roselle Solution8.171.74Cooking Red Wine7.702.04Water4.582.60

Table 3. Antioxidant Activity (Mean STD) Table 1. pH and Texture (Mean STD) 1.) To study the effects of dried Roselle calyx extract solution, fresh Roselle calyx extract solution, cooking red wine, and water as a control on the tenderness of goat meat2.) To study the composition of marinated and cooked goat meat samples3.) To study the antioxidant activity of marinated and cooked goat meat samples.

Texture Analyzer to measure tenderness.Utilizing UV/Vis Spectrophotometer to measure absorbance.Annie Clark in the Roselle gardenConducting lipid extraction. Marinated goat meat samples. pH and texture analysis results showed that fresh Roselle calyx extract solution exhibited the lowest pH and the meat marinated in this solution was most tender goat meat. The goat meat samples marinated with the dried Roselle extract were the least tender. A possible explanation is that since the dried and fresh Roselle calyx were of a different variety, the dried Roselle extract could potentially have a higher flavonoid content. Tannin, a component of flavonoids in Roselle, could be higher in the dried Roselle and thus contributed to the toughness of the goat meat samples. The proximate analysis results showed that the solutions did not have a major effect on the nutritional characteristics of the goat meat. Antioxidant Activity results showed that the meat marinated in dried Roselle calyx extract solution yielded the highest level of antioxidant activity followed by meat marinated in fresh frozen Roselle calyx extract solution, cooking red wine and water. Table 2. Proximate Analysis (Mean STD)

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