The document studied the effects of marinating goat meat in dried roselle calyx extract solution, fresh roselle calyx extract solution, red wine, and water on tenderness, composition, and antioxidant activity. Key results found that the goat meat marinated in fresh roselle solution was most tender according to texture analysis. Proximate analysis showed the marinades did not significantly affect the meat's nutritional composition. Analysis of antioxidant activity revealed the highest levels in meat marinated with dried roselle solution, followed by fresh roselle solution and red wine, with water as the lowest. The study provided information on using roselle as an alternative marinade and tenderizer for goat meat.

1. EFFECT OF ROSELLE WATER EXTRACT (HIBISCUS SABDARIFFA L.) SOLUTION ON
COMPOSITION, TENDERNESS, AND ANTIOXIDANT ACTIVITY OF GOAT MEAT
INTRODUCTION
Goat Meat
• Worldwide, 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 Solution
• Marination 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 Malekian2
Southern University and A&M College, Department of Chemistry1
Southern University Agricultural Research and Extension Center2
OBJECTIVES
Water Extraction
• Fresh 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.
pH
• The 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 Analysis
• The 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 Activity
• Antioxidant 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.
RESULTS
Sample pH
Texture
(kg/s)
Dried Roselle Solution 2.57±0.01 3.82±0.75
Fresh Roselle Solution 2.33±0.05 2.27±1.06
Cooking Red Wine 2.82±0.01 3.54±0.92
Water 8.62±0.01 3.62±0.82
ACKNOWLEDGEMENTS
This research was conducted as a part of the USDA/NIFA, Evans
Allen (Award Number 1003330) funded project.
CONCLUSION
Marinated
Goat Meat
Sample
Fat
%
Protein
%
Ash
%
Moisture
&
Carbohydrates
%
Dried Roselle
Solution
8.70±0.05 33.77±1.43 1.35±0.12 53.25±1.11 2.94±0.95
Fresh Roselle
Solution
8.63±0.27 32.97±2.86 1.32±0.20 55.32±0.40 1.77±2.53
Cooking Red
Wine
9.63±0.42 34.43±0.74 1.01±0.02 51.33±0.80 6.81±4.95
Water 8.86±0.45 31.98±2.21 1.21±0.14 55.31±0.27 2.65±2.85
Marinated Goat Meat
Sample
μM of Trolox Equivalent
per 1 gram of sample
Dried Roselle Solution 13.79±2.37
Fresh Roselle Solution 8.17±1.74
Cooking Red Wine 7.70±2.04
Water 4.58±2.60
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 meat
2.) To study the composition of marinated and cooked goat meat
samples
3.) 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 garden
Conducting 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)