Development of functional rabbit meat nuggets fortified with Moringa oleifera: a novel approach to improve nutritional and storage stability

Rabbit meat, a sustainable alternative to poultry with high biological value, was studied for the effects of Moringa oleifera leaves powder (MOLP) supplementation on rabbit meat nuggets. Moringa oleifera leaves powder was added at 0.5%, 1.0%, 1.5%, and 2.0% concentrations, and storage stability was assessed over 20 days at 4 +/- 2 degrees C. Moringa oleifera leaves powder significantly reduced moisture (69.81%-64.48%) due to higher fibre (0.93%), while increasing minerals (1.41%-1.88%) and protein (16.71%-23.51%). Total flavonoid content (TFC, 0.76-3.49 mg QE/g) and total phenolic content (TPC, 0.97-0.69 mg GAE/g) increased, while lipid oxidation (0.54-0.45 mg TE/g) decreased. Microbial load was lower in MOLP-treated nuggets (31.88 CFU x 103/g) compared to control (62.17 CFU x 103/g) by day 20, indicating antimicrobial potential. Sensory evaluation revealed 1% MOLP maintained high acceptability. Over storage, moisture, TPC, and TFC decreased, while pH, TBARS, and texture parameters increased. Moringa oleifera leaves powder shows potential as a natural substitute for synthetic food additives in meat processing, but optimisation is required.