Green tea leaves as a source of natural antioxidants has a huge potential to improve sausage
quality from lamb meat, in line with an increase of people concern in functional food products.
This study aimed to evaluate inclusion of green tea leaves (Camelia sinensis) powder (GTP) into
lamb sausage on physicochemical properties, total microbes, oxidative stability, and sensory
quality. Three lambs aged one year was slaughtered as sausage meat source. Incorporation of 0.0%,
1.0%, 1.5%, and 2.0% GTP to lamb sausage during 0, 7, and 14 days of storage was conducted in a
completely randomized design of ANOVA with five replications in each treatment. Few changes were
observed on chemical and physical qualities by adding 1% GTP, particularly on protein and water
holding capacity (WHC) (p0.05).
Lipid oxidation and the number of total plate count (TPC) were reduced by 36%-40% and 31%-49%,
respectively by the inclusion of 1% GTP during storage time (p