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The purpose of the study was to develop a powder shampoo with antioxidant attributes.

Dry shampoo compositions were formulated containing alpha olefin sulfonate (AOS), sodium cocoyl isethionate (SCI), microcrystalline cellulose, mannitol, carboxymethyl cellulose, maltodextrin and sodium benzoate with or without extract of Cinnamomum zeylanicum bark. Cinnamon extract was chosen for this study owing to its ubiquitously known antioxidant attributes. The formulations were tested for detergency action and antioxidant potential in vitro.

Cinnamomum zeylanicum extract exhibited noticeable antioxidant activity in vitro. The authors observed that addition of the bark extract to the shampoo formulation was associated with remarkable increase in total phenolic content, total antioxidant activity and radical scavenging activity without any effect on detergency action.

This preliminary study provides a powder shampoo formulation which exhibits antioxidant attributes as a result of incorporation of cinnamon bark extract. Clinical efficacy of the formulation remains to be tested.

Owing to the powder format of the shampoo, the formulation can be manufactured with ease and economically. Functionalizing the formulation with enhancement of antioxidant activity by incorporation of cinnamon bark extract may be associated with beneficial clinical outcomes, which remains to be tested.

The proposed formulation may be stored and sold in eco-friendly packing material, thus could pave the way for reducing the burden of plastic consumption by the shampoo industry.

The present work demonstrates that incorporation of cinnamon bark extract to a powder shampoo formulation, containing AOS and SCI as principle surfactants, significantly enhances its antioxidant attributes.

This paper is aimed at food science or biology students planning a practical independent study into the antimicrobial properties of spices and academic staff wishing to develop a straightforward and reproducible practical activity.

Disc‐diffusion assays are used to investigate the antimicrobial activity of cinnamon and cloves against two bacteria Escherichia coli B and staphylococcus albus and a yeast Saccharomyces cerevisiae. Aqueous and alcoholic extracts of the spices and alcoholic extracts of their essential oils are examined. Minimum inhibitory concentrations of alcoholic extracts of both spices and oils are also determined.

Both spices demonstrated microbial inhibitory effects; alcoholic extracts had greater activity than aqueous extracts. Additionally, essential oils had greater activity than the spices. Minimum inhibitory concentrations were smaller with the oils than with the spices.

Although the research for this paper involved just two spices, such is the size of the plant kingdom that there are wide opportunities for further investigations using this procedure.

Disc‐assays were found to be a simple, cheap and reproducible practical method. For this paper, micro‐organisms available for educational purposes were used; however, other organisms could be investigated depending upon available microbiological expertise and facilities.

The results demonstrate that the antimicrobial effects of spices and particularly their essential oils can be examined using disc‐diffusion assay. The method provides many opportunities for student investigation.

This study aims to develop multifunctional, namely, superhydrophobic, flame-retardant and antibacterial, coatings over cotton fabric, using casein as green-based flame-retardant and silver nanoparticles as antibacterial agent by solution immersion method.

The cotton fabric is first coated with casein to make it flame-retardant. AgNPs synthesized using Cinnamomum zeylanicum bark extract is coated over the casein layer. Finally, stearic acid is used to coat the cotton to make it superhydrophobic. X-ray diffraction, transmission electron microscopy analysis and ultraviolet-visible spectroscopy are used to investigate the produced AgNPs. The as-prepared multifunctional cotton is characterized by scanning electron microscopy, energy dispersive X-ray analysis and attenuated total reflection-infrared studies. Flame test, limiting oxygen index test and thermogravimetric analyzer studies have also been performed to study the flame-retardant ability and thermal stability of treated fabric, respectively. The antibacterial effect of the coatings is evaluated by disc-diffusion technique. Water contact angle is determined to confirm the superhydrophobic nature of cotton fabric.

The outcomes of this study showed that the prepared multifunctional cotton fabric had maximum contact angle of greater than 150° with good flame retardancy, high thermal stability, greater washing durability and high antibacterial activity against the growth of Pseudomonas aeruginosa and Acinetobacter indicus. Additionally, the as-prepared superhydrophobic cotton showed an excellent oil–water separation efficiency.

The trilayered multifunctional cotton fabric has limiting washing durability up to 20 washing cycles. Treated functional fabric can be used as an antibacterial, therapeutic, water repellent and experimental protective clothing for medical, health care, home curtains and industrial and laboratory purposes.

The study brings out the robustness of this method in the development of multifunctional cotton fabrics.

The following definitions and standards for food products have been adopted as a guide for the officials of this Department in enforcing the Food and Drugs Act. These are standards of identity and are not to be confused with standards of quality or grade; they are so framed as to exclude substances not mentioned in the definition and in each instance imply that the product is clean and sound. These definitions and standards include those published in S. R. A., F. D. 2, revision 4, and those adopted October 28, 1936.

The purpose of this study was to analyze lipid oxidation and microbiological, physical, chemical and sensory attributes of dulce de leche.

Dulce de leche samples were produced from various essential oil (EOs), control (no EO), clove, cinnamon and a clove and cinnamon mixture. After manufacturing, the products were stored at 25°C for 210 days. During storage, the samples were analyzed for texture, color, protein, lipids, lipid oxidation, pH, moisture, ash and enumeration of Salmonella sp., coliforms at 45°C, Staphylococcus sp. coagulase positive and mesophilic bacteria. The sensory analysis used a hedonic scale for appearance, smell, taste and texture attributes and overall acceptance.

The addition of EOs (clove and cinnamon) did not alter (p > 0.05) the proximal composition, texture, color or sensory attributes of dulce de leche. All products presented a good acceptance rate (>70 per cent). However, among the samples containing EO, dulce de leche with cinnamon presented a higher acceptance (81.67 per cent), and after 210 days of storage, it had lower (40.9 μg malonaldehyde/g p-value <0.01) lipid oxidation. Microbiological analyses indicated that the EOs are active antimicrobial components and are viable inclusions in this type of product.

The inclusion of EOs in dulce de leche provided an overall sensory acceptance similar to the traditional product and all products, including the control, were comparable. Dulce de leche produced with EOs is marketable.

The interests of Public Health in its medical aspect would seem to have always received support in the Union of South Africa. In the year 1911–12, for instance, the sum of one hundred thousand pounds was expended; in the year of the influenza epidemic three times that sum. The present rate of expenditure is in the neighbourhood of a quarter of a million. There are many public bodies who concern themselves with health conditions in the Union and they are all in touch with the central authority. The officials of the Public Health Department were eagerly waiting for this new Food and Drugs Act to become operative. The growth of industry in South Africa and its bearing on the future of the nation has been fully recognised if the statute book may be taken as a reliable guide. Thus the system of weights and measures was unified by the Act of 1923; the growth of industry encouraged by such Acts as that of the Iron and Steel Industry Encouragement Act of 1922; industrial machinery has been made to run more smoothly by the Industrial Conciliation Act, 1924, and the Wages Act, 1925. Public Health has been safeguarded by the creation of the Public Health Department and by the Public Health Act, 1919, and the Medical, Dental, and Pharmacy Act, 1928; but it was only six months ago that the Act under review came into operation, and the matter with which this Act is concerned lies at the very foundations of public health. The Bill was introduced by the Minister for Public Health on the 2nd February, 1928; and read for the second time on the 27th February. It received the cordial support of both Senate and House of Assembly. Not a dissentient voice was raised. Everyone was eager to support the urgent representations that had been made by such public bodies as the Chambers of Commerce and Industry, the Board of Trade and Agriculture, the Union Council of Public Health, and all the larger municipalities. The Bill had been drawn up after a careful study of similar Australian, New Zealand, and United States legislation. The existing Acts were hopelessly out of date. The Natal and Free State Acts had been founded on the Cape Province Act, and this in its turn on the English Act of 1875, so that legislation was over fifty years old at the time of repeal. Official figures showed that harmful adulteration might be as high as ten per cent. of the samples submitted and these figures certainly did not give a true idea of the extent of such adulteration. As to adulteration with non‐injurious substances it may be sufficient to state that 27 per cent. of butter samples taken in Cape Town contained from 11 to 6 per cent. of foreign fat. Coffee is almost a universal drink among the Dutch population of South Africa, but owing to the inadequacy of the laws the country had, in the words of a witness in Committee, become “ a dumping ground ” for coffee of such an inferior kind that it is difficult to imagine anyone who could get anything better drinking it. Nevertheless it was described by the vendors in such glowing terms as to call forth protests from the Brazilian consul. Sometimes “ coffee ” was not coffee at all. It might be “ banana skins !” Sometimes it was worse than this. Such was a consignment of coffee from Hamburg. It had been in store for more than two years, and its first use was to nourish a large population of weevils—we understand that coffee must be two years old and over before this can happen. These creatures had made such good use of their opportunity that not much was left of the original coffee. As such stuff was only fit for the rubbish destructor it went to South Africa. The bits of beans plus weevils were embedded in a clay matrix, of the proper shape, to give them coherence, baked, stained, and polished—by the way it may be said that the staining and polishing of coffee had by this time assumed the character and dimensions of a skilled industry. Fortunately at this stage of the proceedings the health authorities at Cape Town intervened. It was stated by the Minister who introduced the Bill, with some reserve, that the incidence of adulteration had reached such proportions that the commercial morality of the Union in general was beginning to deteriorate. We should think so. There was certainly little to encourage the ordinary trader to put Sunday school maxims into practice. Fortunately public patience broke down before public health. On the 1st March the Bill was read for the first time in the Senate. It went into the Committee stage on the 8th. Here the usual revelations were made. Milk had, of course, received its full share of attention. So much so indeed that the Act forbids a milk vendor to carry skim milk or water in the same cart when delivering whole milk. It also appeared in evidence that a dairyman had only to keep two or three cows, which yielded inferior milk, in his herd, water the milk of the lot and plead the cow, when prosecuted, with impunity. More than that such a cow was actually hired out to another milk vendor, whom the authorities were wicked enough to prosecute, so that he might take advantage of the peculiarities of the animal and the weakness of the law. It is said that Huxley had great faith in the elasticity of the Hebrew language in the hands of Biblical commentators, it cannot surpass our belief in the almost infinite possibilities of the cow when milk prosecutions are “ going,” but this new use for old cows had not occurred to us. An important witness stated that in his opinion the 3 per cent. minimum for fat in milk is very low, very little lower indeed than the average standard for milk in Cape Town. Cape Town milk it seems is poorer in fat than up country milk. This has been attributed to the Friesian cattle as in “ short horn ” districts, the fat percentage is always higher. Nevertheless Act No. 13, 1929, Chap. II., Part C. s. 17 (3) still declares the minimum fat content for milk sold for domestic purposes to be 3 per cent. Thus, it seems to us, a good opportunity of raising the minimum legal fat content to the great benefit of everybody has been missed. Most assuredly it will not readily recur. No doubt there would have been strong opposition on the part of the trade had any attempt been made to raise this low standard. There always has been. If we had had any doubt on the subject of trade opposition that doubt would have been removed by the following. The same witnesses stated that all the best brands of herds in the Cape Peninsular, are tested for tuberculosis which is “ very prevalent. ” He agreed that milk from tuberculous cows was “ highly dangerous to infant life. ” In reply as to whether it would not be safer to have all herds compulsorily tested, he said: “ It is a question they are afraid to tackle. ” They have been at it for the last 25 years. “ Q. What is the reason? Is it because ” tuberculosis is too prevalent in the Cape A. “ No. I think it is because it affects so many people. “ Had they started it 25 years ago there would not have been this trouble to‐day. “ During the past few years manufacturers of fruit juices and the like had written asking for particulars of food standards and enclosing copies of analyses. It had to be stated in reply that there were no food standards, but that a draft Food and Drugs Bill had been prepared and would probably be before the House during the next session. The Assistant Health officer of the Union who made this statement added, “ I have had to resort to this method of excluding adulterated food for the last three or four years and cannot carry on much longer. ” To send fruit juices to the land of fruit seems rather like sending coals to Newcastle. However, the addition of pectinous matter to preparations of fruits naturally deficient in pectin is well known, necessary, and permissible. But if this be done with the object of overloading, a jam declared to be made of one kind of fruit with a cheaper undeclared pulp it is a fraud which the Act is drawn to prevent. Chap. V. s. 42 empowers the Minister to make regulations under the Act and publish them in the Gazette. In the issue of the 28th March, p. 9, “jam” is defined. No mineral acid, flavouring substance, nor any vegetable substance save that derived from the varieties of fruits named on the label are permitted, but the jam may contain “a trace” of fruit‐derived malic, citric or tartaric acid, colouring matters as scheduled (p. 4) and added pectin not exceeding 0·3 per cent. calculated as calcium pectate. In “Fruit jelly” this may be 0·6 per cent. It is evident that without this regulation a consumer in this country of South African fruit products would have had no assurance that he was not getting synthetic products of European manufacture in South African fruit tins. As a last instance of the ease with which the law might be evaded and adulteration practiced the following may suffice. An inspector in the Cape Province asked for some “ mixed coffee. ” It was supplied him labelled “ mixed coffee ” with a verbal intimation that it contained 25 per cent. of chicory. It did, and 10 per cent. of ground acorns in addition. The conviction which followed was quashed on appeal by Mr. Justice Solomon on the grounds that acorns cost as much as chicory, that they were not shown to have been added to fraudulently increase the bulk, and that there was no evidence that acorns were injurious to health. It need hardly be said that this decision, extra‐ordinary thought thought it may seem, was in strict accordance with the letter of the law in this case, presumably ss. 6 and 7 of the Cape Province Act. Readers who may have followed us so far will probably by this time have come to the conclusion that any change in the law would have been for the better in the interests of the public health and the commercial reputation of the Union. Moreover as the instances of rascally practice that we have cited do not seem to have been at all “ out of the way, ” the successful continuance of such practice under what really amounted to legal protection would induce a belief that the people who would put up with such things must, in the words of Oriental euphemism, be “ afflicted of God ”; and belief in the existence of this unhappy state of things would have been considerably strengthened by the knowledge that at the very time they were spending thousands every year in the interests of public health, the Department of Public Health itself was almost hopelessly oppressed by the incubus of sub‐fossil legislation fifty years behind the times. That while the country was being advertised as a tourist ground and health resort no one from Cape Town to Johannesburg could be sure that any food product he might buy would not be grossly and harmfully adulterated. That while they were building up an extensive overseas trade in foodstuffs they were content to eat and to drink any rubbish that might be foisted on them. While the delay of the Government in amending the law and so putting an end to a state of things that had apparently become a sort of public scandal is hard to understand. It has taken fourteen years! We recall the action of Mr. Snodgrass in the street row in Ipswich who “ in a truly Christian spirit, and in order that he might take no one unawares, announced in a very loud tone that he was going to begin, and proceeded to take off his coat with the utmost deliberation. ”

Attention has often been directed to the fact that much unwrapped bread becomes dangerously dirty by the time it is consumed, and there is now a considerable body of opinion in favour of making the wrapping compulsory. The hygienic advantages of this are unquestionable; for although a loaf may be of a high standard of purity on leaving the factory, there are ways by which much contamination may occur subsequently. There are dangers, beyond the control of Sanitary Authorities, arising from contamination by dirty hands, clothing, baskets and carts; the dust from streets, doorsteps and window sills; and from the organisms of disease harboured by apparently healthy “carriers” of infection; and very often pieces of crust are given to little children to bite upon, in order to aid the development of their teeth and gums.—Dr. G. H. Dart (the Medical Officer of Health for Hackney) has recently emphasised the fact that there is much typhoid and paratyphoid fever, and other disturbances of health, which occur without any source of infection being traced; and he maintains that it is a reasonable assumption that some of this infection results from our failure to adopt measures for safeguarding the cleanliness of bread. From a small investigation upon five loaves, it was found recently that four of them yielded bacteriological results that testified to gross contamination—a number of streptocococci, staphylococci and coliform organisms having been found upon each of the four loaves. It will not be disputed that the value of the precautions adopted, even in the most hygienic bakeries, may be greatly discounted by the failure to protect the bread from contamination in its subsequent passage to the consumer; and it seems—to say the least of it—inconsistent, to provide against the contamination of meat (as by the 1924 Meat Regulations)—an article of food which is cooked before consumption—and to ignore the contamination of bread which is eaten as delivered to the purchaser. That bread can be wrapped without loss of flavour and at little cost has been demonstrated in America and by some bakers in England. In a useful paper by C. H. F. Fuller, B.Sc, A.I.C., Research Laboratories, Messrs. J. Lyons & Co., Ltd., which appeared in the last issue of the Journal of the Royal Sanitary Institute, attention is drawn to the fact that it is possible, by the employment of a waxed paper wrapping, largely to eliminate moisture loss from the loaf, and thus to secure a loaf which remains longer in a palatable condition, owing to delay in the onset of staling; but before wrapping, the loaf must be cooled until the centre attains a temperature not far beyond that of the outside air, in order to avoid the occurrence of “sweating,” i.e., deposition of moisture on the crust and inside of the wrapper. He also refutes the contention that the wrapping of bread necessarily leads to the absorption of foreign flavours from the wax or paper; for trouble from these causes is avoidable if suitable measures are adopted. Indeed, the whole subject of bread wrapping has been submitted to a close examination by a number of investigators; and in general there is agreement among them that no deleterious effect upon the quality of the bread results, and that the public would benefit from the resulting improvement in cleanliness, freshness and palatability. The hygienic considerations in reference to bread apply also to all exposed food which is not washed, peeled, cooked or treated in same way which removes dirt or renders it safe for consumption. The obvious remedy for the dangers involved by our neglect is to press for legal powers to enforce the necessary precautions and to educate public opinion upon the need for these.

The following definitions and standards for food products have been adopted as a guide for the officials of this Department in enforcing the Food and Drugs Act. These are standards of identity and are not to be confused with standards of quality or grade; they are so framed as to exclude substances not mentioned in the definition and in each instance imply that the product is clean and sound. These definitions and standards include those published in S. R. A., F. D. 2, revision 4, and those adopted October 28, 1936.

Our attention has been called to a question raised in a contemporary as to the disposal of the flesh of bovines which have been compulsorily slaughtered as the result of having obviously contracted tuberculosis. We say “compulsory” as the slaughter is carried out by order of the Ministry of Agriculture and “obvious” as tuberculous infection is in many cases not readily detectable. It should be pointed out that the flesh of an infected bovine may be used for food according to the degree and nature of the infection, but the use of the flesh for such a purpose is only permissible at the discretion of the official veterinary expert acting on behalf of the Ministry in the interests of public health. Admittedly the regulations as at present laid down and under which the Ministry of Agriculture act are by no means ideal, and we have no doubt that the officials of the Ministry would be the last persons to say that they were. Like all such regulations, they are of the nature of a compromise, by which statement we do not mean that the monetary interests of the trades in milk and beef are placed before those of public health. Far from it. The ideal condition aimed at is of course to have all milk and all beef free from the slightest taint and risk of tubercular infection. It is, however, no use to disguise the fact that the attainment of such an ideal is and of necessity must be a long way from accomplishment. It is only within this century that bovine tuberculosis has received serious attention in this country, and bovine tuberculosis is an evil legacy from a long past. It is no doubt in part at least attributable to long continued bad housing and feeding that went on unchecked from year to year. It is well known that in the neighbourhood of large towns where open pasture was not readily attainable cows were sometimes kept in what were little better than cellars, from which they seldom emerged. A cow was looked upon as a sort of machine for yielding milk, and no regard was paid to the way in which the machine was run so long as it delivered the goods, no matter of what quality the goods might be. The conditions for the development of tuberculosis were thus almost as good as if they had been deliberately devised for that very purpose, with results that we have now every reason to deplore. It is only twenty years since Prof. MacFadyean stated that 20 per cent. of the adult cattle in the country were tuberculous, and on the authority of the veterinary surgeon to the King at the same time 36 out of a herd of 40 cows that had belonged to Queen Victoria were tuberculous. If these were the conditions but twenty years ago throughout the country, and if nine out of every ten animals which were kept under the best conditions and received every care were tuberculous, the difficulty and extraordinary complexity of the problem confronting the Ministries concerned at the present day in their attempts to check the evil may be perhaps imagined. Checked it may be but eradication is not in sight. For if the drastic expedient were resorted to of slaughtering every tuberculous bovine in the country the result would be a milk famine. Prices would rise so that for the poor milk would be unobtainable. Many in the trade would be ruined, and perhaps the supply of milk would have to be obtained by importations of milk from abroad produced under conditions over which we could exercise no control. This hypothetical aspect of affairs, however, need not be further discussed.—The administration of the Tuberculosis Order, 1925 (Diseases of Animals Acts, 1894 to 1925), by the Ministry of Agriculture is therefore one of great difficulty. The “waste of years” cannot be “refunded in a day.” The matter calls for constant expert veterinary supervision.—Under Section 3 (1) of the Order the disease is notifiable to the Local Authority. Veterinary inspection follows, and if the animal is found to be suffering from tuberculosis of the udder, tuberculous emaciation, or a chronic cough or yielding tuberculous milk the Local Authority shall order the animal to be slaughtered, though if the owner objects to this the special authority of the Minister has to be obtained. It does not follow that the flesh of a tuberculous animal is unfit to be used as human food. Under 5A.1 of the Order if it is intended to use the flesh for this purpose the Local Authority must notify the Sanitary Authority of the time and place of slaughter. After this neither the carcase nor any part of it may be removed from the slaughter house unless by leave of the Medical Officer of Health or by other competent officer of the Authority.—Removal before such leave is an offence under the Act.—It may be observed here that no animal whose value is stated to be over fifty pounds may be slaughtered under the Order except by Ministerial sanction.—Compensation is payable to the owner of an animal, which has been slaughtered under the Order, by the Local Authority. All this is clear and fair, but as illustrating one of the difficulties of administering the Order, it may be pointed out that these perfectly fair and reasonable regulations made in the interests of public health were found to be indirectly in conflict with public ignorance and prejudice. In this way. In certain industrial districts in the country lean meat was demanded by some of the working class families. The reason being that more nourishment could be got out of lean than out of fat. There is something to be said for this. But where did the lean meat come from? An emaciated beast without a bit of fat on it might well be suffering from tuberculosis. It would pay an unscrupulous owner of such a beast very much better to sell it direct to a dealer in such meat—no information being given and no questions being asked—rather than go to the trouble of observing the Act and receiving a possibly smaller amount of money which would have been paid him under the Order. Thus quite a flourishing trade in such diseased meat was in fair way to grow up, and until the evil was traced to its source and the original owner prosecuted for non‐notification it could not be stopped. Again, the owner of an animal that has been slaughtered under the Order is entitled to recover its full market value and twenty shillings over if it is found that no tubercle exists; if tuberculosis, but not of an advanced state is found, then three‐fourths of the market value or forty‐five shillings, whichever sum is the greater less one‐half the costs of valuation; if advanced tuberculosis is present then one‐fourth the market value or the sum of forty‐five shillings as before under Section 9 i., ii., and iii. of the Order. The result of this was that certain people established a somewhat paying business in buying obviously tuberculous cows from a cowkeeper for a mere song, the cowkeeper being quite willing to get rid of them in this way and thus save himself trouble and the small amount of publicity he would have incurred had he observed the terms of the Order. The buyer would then notify the authority that he had a tuberculous cow and obtain compensation which yielded him a profit. The report for 1928 shows that nearly 17,000 animals were slaughtered under the Order during the year, and nearly 200 were in such a condition that they died before they could be slaughtered! It may also be observed that the powers conferred by Act of Parliament on the responsible Ministries were not readily obtained. Trade interests were alleged, and effective legislation had to be built up in the face of this. Tuberculosis is unhappily somewhat firmly established in our herds of cattle and it will still require long and patient work, expert knowledge and, as it will have been seen, the methods of police detectives before the menace is removed, if it ever can be.

The purpose of the present study was to evaluate the effect of green tea extract, fig and red pepper on the quality characteristics of chicken patties during refrigerated storage.

The study was designed to evaluate the effect of green tea extract, fig and red pepper on the storage quality parameters of chicken patties. The products were developed by incorporating optimum level of green tea extract (400 mg/kg), fig (4 per cent) and red pepper (10 per cent) separately and were aerobically packaged in low-density polyethylene pouches and assessed for various storage-quality parameters under refrigerated (4 ± 1°C) conditions for 21 days of storage. The products were evaluated for various physicochemical, microbiological and sensory parameters at regular intervals of 0, 7, 14 and 21 days.

A significant (p < 0.05) effect of green tea extract, fig and red pepper was observed on the pH and TBARS (mg malonaldehyde/kg) values of the chicken patties. A significant (p < 0.05) effect was also observed on the microbiological characteristics as the products incorporated with green tea extract, fig and red pepper showed significantly (p < 0.05) lower values for total plate count, psychrophillic count and yeast and mould count during the period of storage. Coliforms were not detected throughout the period of storage. Significantly (p < 0.05) higher scores were observed for various sensory parameters of the products incorporated with green tea extract, fig and red pepper.

Green tea extract (400 mg/kg), fig (4 per cent) and red pepper (10 per cent) successfully improved the oxidative stability and storage quality of the products during refrigerated (4 ± 1°C) storage and may be commercially exploited to improve the storage quality of muscle foods without adversely affecting the sensory quality of the products.