30C-29 |
Effects of nutraceutical herbs on storage properties of raw and cooked, ground beef |
J. HAN and K. S. Rhee. Department of Animal Science, Meat Section, Texas A&M University, College Station, TX 77843-2471 Some herbs/edible plants are used in Asia for their health-promoting properties. However, their functional use in meat needs to be evaluated. The objectives of this study were to determine the effects of alcohol extracts of herbs/edible plants on the storage properties of raw and cooked, ground lean beef and to compare these properties with that of a commercial antioxidant, rosemary extract. White peony root, red peony root, sappanwood, rehmania root, moutan cortex, angelica and rosemary leaves were extracted with 95% ethanol. Dried extracts were added to ground lean beef (2.5% fat) at 0.25% level. Twenty-gram portions of each treatment were over-wrapped with oxygen-permeable PVC film and stored at 4°C for 0, 3 or 6 days, with or without cooking (pan-fried for 4 min to an internal temperature of 100°C). Samples were analyzed for lipid oxidation (TBA values), pH, total aerobic plate counts (APCs) and color. Total phenolics in each extract were determined according to the Folin-ciocalteu procedure. Treatments were replicated, with two samples/treatment/storage day in each replication. Extracts from white peony root, red peony root, sappanwood and moutan cortex were more antioxidative than rosemary extract in raw and cooked beef at 0.25% level. These extracts decreased the TBA values of both raw and cooked beef by 90% after 6-day storage. Rehmania root and angelica extracts were antioxidative only in raw beef, but not in cooked beef. They decreased raw beef TBA values by 50% after 6-day storage. All extracts decreased (P<0.05) the pH after 3 days, but had no significant effect on APCs and color stability of raw beef throughout the storage period. All of the extracts had very high phenolic content (over 100 mg/g GAE). Results show that alcoholic extracts from red peony root, white peony root, sappanwood and moutan cortex are highly effective natural antioxidants in beef products even more than rosemary extract.
Session 30C, Muscle Foods: Tenderness, Quality, Processing, Marination, Oxidation, and Shelf-Life
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