Characterization of the proximate composition and antimicrobial properties of beef marinated in different marinades

Beef is an excellent source of high-quality protein and essential nutrients for humans. However, its short shelf life necessitates preservation methods such as marination to prevent deterioration. This study aimed to evaluate the effects of different marinades on the nutritional composition and microbial load of beef. Six treatments were applied: T0 (fresh beef), T1 (vinegar), T2 (lemon), T3 (red wine), T4 (moringa 40 g), and T5 (moringa 80 g). The experiment was arranged in a completely randomized design with three replicates per treatment. Within 14 days of procurement, 35 g portions of chopped beef were soaked in each marinade at 25 °C and 4 °C. Preliminary microbial tests included microscopy, morphological examination, Gram staining, and biochemical characterization. The results of the proximate analysis revealed significant differences (P < 0.05) in crude fat and ash contents among treatments, while protein, moisture, and crude fiber showed no significant variation (P > 0.05). Crude protein values were similar (23.38%) in the control and T3, and tended to increase in T5 as the moringa concentration increased. A similar trend was observed for moisture content with increasing levels of moringa. In contrast, fat contents were higher in T4 (12.87%) and T5 (10.87%). Ash content ranged from 2.94% to 4.53%, while crude fibre varied between 0.10% and 0.33%. Furthermore, the total viable count (TVC) decreased significantly due to the antimicrobial effects of the marinades. Lemon marinade (T2) showed the highest rate of inhibition, recording 1.2 × 10² CFU/g, 1.0 × 10 CFU/g, and 1.4 × 10 CFU/g after 1, 7, and 14 days, respectively. Moringa treatments (T4 and T5) also effectively reduced the TVC. Overall, marination with moringa not only enhanced crude protein, fat, and moisture contents of beef but also improved its palatability. Lemon marinade, on the other hand, was most effective for microbial preservation.