Antioxidant activity of pomegranate rind powder extract in cooked chicken patties

The radical scavenging activity, reducing power and phenolic composition of pomegranate rind powder extract (RP) were determined and antioxidant properties of RP was evaluated in cooked chicken patties compared with vitamin C (VC) during refrigerated storage. Freshly minced chicken meat were assigned to one of the following six treatments: control (meat without any antioxidant); RP 5, RP 10, RP 15 and RP 20 (5, 10, 15 and 20 mg equivalent RP phenolics 100 g^?1 meat, respectively) and VC 50 (50 mg VC 100 g^?1 meat). The RP exhibited significantly (P < 0.05) higher reducing power and 1,1‐diphenyl‐2‐picrylhydrazyl radical scavenging activity. Incorporation of RP into chicken patties significantly (P < 0.05) reduced the HunterLab L* values compared with control and VC patties. Total phenolic content (as tannic acid equivalent) significantly (P < 0.05) increased from 308 in control to 441 μg g^?1 in RP 20 patties. Addition of RP to chicken patties did not affect any of the sensory attributes. The values of thiobarbituric acid reactive substances were significantly (P < 0.05) reduced from 1.530 in control patties to 0.135 mg malonaldehyde kg^?1 samples in RP patties. Pomegranate rind powder extract treatment (RP 10, RP 15 and RP 20) substantially inhibited (P < 0.05) lipid oxidation in cooked chicken patties to a much greater extent than VC treatment. Therefore, pomegranate rind powder can be utilized as an excellent natural antioxidant source.     

Functional properties of raw and cooked pork patties with added irradiated, freeze-dried green tea leaf extract powder during storage at 4 °C

Functional and sensory properties of raw and cooked pork patties with added irradiated freeze-dried green tea leaf extract powder were studied. Components of green tea were extracted by 70% ethanol, and the extract was irradiated to obtain a bright color. The irradiated green tea extract was freeze-dried and the powdered sample (0.1%) was added to the pork patties (Trt C). Pork patties without any ingredient (Trt A) and with nonirradiated, freeze-dried green tea extract powder (Trt B) were also prepared for comparison. Lipid oxidation, radical scavenging effect, color, and sensory properties of pork patties with treatments were analyzed at 5-day intervals for 15 days with storage at 4?°C. The lipid oxidation had a lower (P<0.05) and radical scavenging effect was greater (P<0.05) in the raw and cooked pork patties with added Trt B and Trt C, than those of Trt A (control). The pork patties with Trt B and Trt C had a higher Hunter color a*-value and less cooking loss than that of Trt A. Sensory panelists preferred the odor of the raw pork patties and color of the cooked pork patties of Trt C (P<0.05). Generally, no significant difference between Trt B and Trt C was found. Therefore, irradiated, freeze-dried green tea extract powder can be used for producing functionally-improved meat products.     

Addition of tea catechins and vitamin C on sensory evaluation, colour and lipid stability during chilled storage in cooked or raw beef and chicken patties

The effects of addition of tea catechins (TC) and vitamin C (VC) on sensory evaluation, colour and lipid stability in cooked or raw beef and chicken meat patties during refrigerated storage were studied. Fresh beef striploin and chicken breast muscles were minced, following removal of external fat and connective tissue. Following mincing, beef and chicken were assigned to one of the following five treatments: control (meat treated with no antioxidant); TC200, meat plus 200 mg TC/kg muscle; TC400, meat plus 400 mg TC/kg muscle; VC200, meat plus 200 mg VC/kg muscle, VC400, meat plus 400 mg VC/kg muscle. Sodium chloride (1%) was added to all samples. Patties (125 g portions), formed from the above-treated minced meat, were oven cooked, cooled, and packaged in 30% CO₂:70% N₂. Fresh raw beef and chicken patties were packaged in 80% O₂:20% CO₂. All samples were stored for up to 7 days under fluorescent lighting at 4 °C. Sensory parameters (colour, flavour, taste, tenderness and overall acceptability) were evaluated on cooked beef and chicken patties after 1, 3 and 6 days of storage. Surface colour (Hunter L, a and b values), and lipid oxidation (2-thiobarbituric acid reactive substances) were measured on days 1, 3 and 6 of storage for cooked meats and on days 2 and 7 for raw beef and chicken. Tea catechins addition (200 or 400 mg/kg) to minced meat caused (P < 0.05) discolouration in cooked beef and chicken meat patties and significantly reduced (P < 0.001) lipid oxidation in cooked or raw beef patties compared to the control. Beef, either raw or cooked, was more susceptible (P < 0.01) to oxidation compared to chicken. Raw meat stored in high oxygen conditions was more susceptible to lipid oxidation than cooked meat stored in anaerobic conditions. Tea catechins treatments (TC200 and TC400) inhibited (P < 0.05) lipid oxidation in raw beef to a greater extent than vitamin C treatments (VC200 and VC400). These results indicate that tea catechins are potent natural antioxidants and exhibit greater antioxidant efficacy compared to vitamin C.     

Antioxidant properties of selected Oriental non-culinary/nutraceutical herb extracts as evaluated in raw and cooked meat

Ethanol extracts of white peony (WP), red peony (RP), sappanwood (SW), Moutan peony (MP), rehmania (RE) or angelica (AN) were individually added to ground goat meat at 0.5-2.0% (g dry extract/100 g final meat sample), and raw and cooked samples were aerobically refrigerated for 0, 3 or 6 days. These extracts and rosemary extract (RO) were also individually added to salted or unsalted ground beef at 0.01-0.25% and refrigerated as raw or cooked patties. WP, RP, RE, SW and MP markedly reduced (P<0.05) lipid oxidation in cooked-stored goat meat. With 0.25% of WP, RP, SW, MP or RO in beef, lipid oxidation during storage was minimal in raw and cooked patties (plain or salted); raw patty redness values at day 6 were higher (P<0.05) for SW, WP, RP or MP than RO treatment or the control. At 0.01%, SW was more antioxidative (P<0.05) than the other extracts.     

Comparative efficacy of pomegranate juice, pomegranate rind powder extract and BHT as antioxidants in cooked chicken patties

A study was carried out to evaluate the antioxidant potential of pomegranate juice (PJ), rind powder extract (RP) and butylated hydroxyl toluene (BHT) in cooked chicken patties during refrigerated storage. Freshly minced chicken meats were assigned to one of the following four treatments: control (meat treated with no antioxidants); 10 mg equivalent PJ phenolics per 100 g meat; 10 mg equivalent RP phenolics per 100 g meat; 10 mg BHT per 100 g meat. The patties formed from the minced meats were grilled for 20 min and stored under aerobically at 4 °C for 15 days. Total phenolic content (as tannic acid equivalent) significantly (P < 0.05) increased from 152 in control to 195 and 224 μg/g in PJ and RP patties. Addition of PJ or RP did not affect any of the sensory attributes. The TBARS values were significantly (P < 0.05) reduced from 1.272 in control patties to 0.896, 0.763 and 0.203 mg malonaldehyde per kg samples in BHT, PJ and RP patties, respectively. The RP treatment substantially inhibited (P < 0.01) lipid oxidation in cooked chicken patties to a much greater extent than BHT treatment. The PJ or RP at a level of 10 mg equivalent phenolics/100 g meat would be sufficient to protect chicken patties against oxidative rancidity for periods longer than the most commonly used synthetic antioxidant like BHT.     

Relationship between the solubility,dosage and antioxidant capacity of carnosic acid in raw and cooked ground buffalo meat patties and chicken patties

Antioxidant capacity of oil soluble and water dispersible carnosic acid (CA) extracted from dried rosemary leaves using HPLC was evaluated at two different dosages (22.5 ppm vs 130 ppm) in raw and cooked ground buffalo meat patties and chicken patties. Irrespective of total phenolic content, CA extracts reduced (p < 0.05) the thiobarbituric acid reactive substances (TBARS) by 39%–47% and 37%–40% in cooked buffalo meat and chicken patties at lower dosage (22.5 ppm) relative to control samples. However, at higher dosage (130 ppm) the TBARS values were reduced (p < 0.05) by 86%–96% and 78%–87% in cooked buffalo meat and chicken patties compared to controls. The CA extracts were also effective in inhibiting (p < 0.05) peroxide value and free fatty acids in cooked buffalo meat and chicken patties. The CA extracts when used at higher dosage, were also effective in stabilizing raw buffalo meat color.     

Antioxidant Activities of Purple Rice Bran Extract and Its Effect on the Quality of Low-NaCl, Phosphate-Free Patties Made from Channel Catfish (Ictalurus punctatus) Belly Flap Meat

ABSTRACT:  Purple rice bran contains high amounts of natural antioxidants that consist of water- and lipid-soluble compounds. Hexane-insoluble and hexane-soluble fractions were separated from 100% methanolic extract from purple rice bran (RBE-HI and RBE-HS, respectively). Total anthocyanin, tannin, flavonoid, and phenolics contents were determined in those fractions, and their antioxidant capacities were evaluated by measuring 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capability, oxygen radical absorbance capacity (ORAC), and iron chelating capability (ICC). RBE-HI and RBE-HS were also added to restructured patties made from minced channel catfish ( Ictalurus punctatus ) belly flap meat. Lipid oxidation, color, and/or textural properties were determined for raw and cooked patties during a 12-d storage at 4 °C. All antioxidant indices, except for ICC, of RBE-HI were significantly higher than those of RBE-HS due probably to its higher anthocyanin content ( P < 0.05). RBE-HS showed higher ICC ( P < 0.05). However, both fractions showed similar antioxidant activity in raw and cooked patties during storage, resulting from the complexity of antioxidant action in food systems. Textural properties (hardness, cohesiveness, chewiness, and springiness) in cooked patties with RBE-HS and RBE-HI were well maintained during storage, but changed significantly in the control ( P < 0.05). Only RBE-HS limited microbial growth in raw patties during storage ( P < 0.05), but its inhibitory effect was marginal because of low-dose and physical interactions with the matrix. L * (lightness) and a * (redness) of raw and cooked patties decreased significantly by both fractions, whereas b * (yellowness) was significantly decreased by RBE-HI and increased by RBE-HS ( P < 0.05). In conclusion, we suggest that purple rice bran extract is applicable to meat products as a natural preservative, but color change in the products may limit its application.     

Antioxidative effect of dietary grape pomace concentrate on lipid oxidation of chilled and long-term frozen stored chicken patties

Grape pomace concentrate (GPC) is a natural source of phenolic compounds with high antioxidant capacity. The effect of a diet containing GPC on lipid peroxidation levels (TBARS) and antioxidant capacity (ABTS method) of raw and cooked chicken breast meat patties stored in chilled conditions (4 °C) for 0, 3, 6, 13 and 20 days, and long-term frozen storage (6 months) was investigated. Chickens were fed GPC at levels of 0, 30 and 60 mg/kg from 3 to 6 weeks of age. Dietary GPC did not affect chicken performance. Lipid oxidation (TBARS value) was significantly increased by the storage time (0–20 days and 6 months of storage, respectively) in raw and cooked samples. Dietary GPC significantly caused an inhibitory effect on lipid oxidation of raw and cooked breast chicken patties compared with samples obtained from birds fed the control diet at 20 days and long-term frozen storage (6 months). Radical scavenging capacity was significantly increased at 20 days in cooked samples and significantly reduced at 6 months of storage in raw and cooked samples. The higher concentration of dietary GPC increased the ABTS values only in the raw samples. These results indicated that dietary grape pomace concentrate could be effective in inhibiting lipid oxidation of chilled and long-term frozen stored chicken patties.     

Antioxidant activity of black currant (Ribes nigrum L.) extract and its inhibitory effect on lipid and protein oxidation of pork patties during chilled storage

This experiment was conducted to assess the antioxidant efficacy of black currant (Ribes nigrum L.) extract (BCE) in raw pork patties during chilled storage. The extracting conditions of frozen BCE including ethanol concentrations (0-100%) and extracting times (0.25-12h) were studied. BCE extracted with 40% ethanol for 2h had the highest anthocyanin content, the strongest radical scavenging activities as well as the second strongest reducing power. BCE was condensed and added to pork patties at 5, 10 or 20 g/kg. Compared with the control, BCE treatments significantly decreased the thiobarbituric acid-reactive substance values and carbonyls formation and reduced the sulfhydryl loss of pork patties in a dose-dependent manner (P<0.05), which showed that the BCE significantly inhibited lipid and protein oxidation. The BCE-treated patties showed significantly higher redness (P<0.05) than the control. The findings demonstrated strong potential for BCE as a natural antioxidant in meat and meat products.     

Moringa oleiferia leaves extract: a natural antioxidant for retarding lipid peroxidation in cooked goat meat patties

The effective utilisation of Moringa oleiferia mature leaves (MOL) extract as an antioxidant in cooked goat meat patties during refrigerated storage was investigated, and its efficiency was evaluated against butylated hydroxytoluene (BHT). The extract exhibited high phenolic content (48.36 mg of gallic acid equivalent per g), flavonoid (31.42 mg g^?1 of sample) being the major component. Moringa oleiferia mature leaves extract showed excellent antioxidant activity as determined by radical‐scavenging activity of 1, 1‐diphenyl 2 picrylhydrazyl (DPPH). The IC₅₀ value of MOL extract for 2, 2‐diphenyl‐1‐picrylhydrazyl radical scavenging was 18.54 μg mL^?1. Total phenolic content (as gallic acid equivalent) significantly (P < 0.05) increased from 285.56 in control to 379.45 in patties with MOL extract. MOL extract (0.1%) when added to meat was found to retard lipid peroxidation of cooked goat meat patties as measured by TBARS number during refrigerated storage. The increase in TBARS number in MOL extract–treated samples was very slow and remained lowest (0.53 mg malonaldehyde per kg sample) up to 15 days. The antioxidant activity of MOL extract was found to be comparable to BHT. Addition of MOL extract did not affect any of the sensory attributes of patties. The MOL extract at a level of 100 mg/100 g meat was sufficient to protect goat meat patties against oxidative rancidity for periods longer than the most commonly used synthetic antioxidant like BHT.     

Culinary herbs inhibit lipid oxidation in raw and cooked minced meat patties during storage

The effect of dried spices and the ethanol extract of those spices was studied on the stability of fresh chicken minced meat, and fresh and cooked pork patties pretreated with NaCl during refrigerated and frozen storage. The antioxidant activities of the spices were measured by thiobarbituric acid reactive substances (TBARS) and peroxide value (POV) in meat samples. The lipid oxidation was effectively inhibited in the chicken meat treated with several dry spices diminishing the TBARS to a range of 32% and 83% of those found in the control samples in frozen stored meat for 6 months. Marjoram, wild marjoram and caraway were the most effective dry spices. Ethanolic extracts of the same spices were more potent as antioxidants by lowering the concentration of the TBARS to a range of 20–27% of those found in the control samples. Addition of sodium salt to the minced pork resulted very high concentrations of the oxidation products originated from the polyunsaturated fatty acids. The treatment with ethanolic extract of spices (sage, basil, thyme and ginger) significantly inhibited the lipid peroxidation in refrigerated and chilled pork patties pretreated with NaCl by reducing both POV and TBARS. Heat treatment with microwaves produced significantly elevated levels of both lipid peroxides and TBARS, but the amount of these oxidation products was less than 10% in spice‐treated salted meat samples compared to that in untreated ones. Lipid peroxidation also grew continuously during the storage period at −18°C in raw and cooked samples. Ethanolic extracts of spices had a very strong antioxidative effect inhibiting lipid peroxidation in heat‐treated meat products during frozen storage. The highest antioxidant activity was observed in the case of ginger. High correlation coefficients were found between TBARS and POV both in raw and cooked pork patties (0.86, 0.91, respectively) during frozen storage. It is supposed that these compounds originated from the polyunsaturated fatty acids during oxidation processes but at different stages. Utilization of spices, spice mixtures or spice extracts in semi‐prepared meat products intended to be frozen for up to 6 months or more before consumption is proved to be advantageous in regard of shelf life of the food, as well as of human health, because of the beneficial effect of spices in inhibition of lipid peroxidation during heat treatment and chilling storage. © 1999 Society of Chemical Industry     

Comparison of antioxidant effects of milk mineral, butylated hydroxytoluene and sodium tripolyphosphate in raw and cooked ground pork

The antioxidant effects of 0.5-2.0% milk mineral (MM) was tested in raw and cooked ground pork stored at 2?°C or -20?°C, compared to butylated hydroxytoluene (BHT) and sodium tripolyphosphate (STP). TBA numbers were low and not different between raw meat treatments. TBA numbers were lower (P<0.01) for cooked treatments with MM or STP compared to controls or treatments with BHT. Experiments were also done to determine acceptability of pork samples with various TBA values, and to determine effect of holding time before serving on TBA values. Cooked pork patties held at 71?°C for 90 or 120 min had higher (P<0.05) TBA values than patties held for 0-60 min. Thus patties could be warmed for 60 min after cooking without significantly increasing TBA number. For paired-preference sensory testing, patties were cooked and stored at 2?°C for 0, 1, 2 and 3 days to obtain TBA numbers of 0.4, 1.5, 3.4 and 3.9 respectively. Panelists preferred (P<0.001) patties with TBA number <0.5, compared to patties with TBA numbers >1.4.     

The influence of dietary lipid source on quality characteristics of raw and processed chicken meat

The influence of dietary lipid source [animal fats (AF) and vegetable oils (VO)] on quality characteristics of raw chicken meat (breast, thigh and meat batter) and cooked breaded patties prepared using a conventional technology (CT; forming, battering, breading, frying and convection cooking) or innovative technology (IT; forming, pre-dusting, steam cooking, battering and frying) was evaluated. Overall, dietary lipid source did not influence the chemical composition of raw meat while it modified its colour (L*, a*, b*). With respect to AF, VO produced higher breast and thigh meat cooking losses as well as a lower moisture and higher protein content of cooked breaded patties. VO also determined an increase of polyunsaturated-to-saturated fatty acid ratio of both raw and processed meat. Despite the different fatty acid profiles, the oxidative status of lipids was not affected by dietary lipid source and was acceptable in both raw meat and cooked patties as indicated by peroxide and thiobarbituric acid reactive substance values. As for the processing technology, IT determined a higher moisture and lower lipid content of the cooked breaded patties. Moreover, lipolysis degree was slightly higher in the products coming from IT. Finally, patties from AF group were lighter and more yellow than products belonging to VO group whereas IT led to lighter, less red and more yellow patties in comparison to CT.     

Evaluation of the antioxidant potential of natural food/plant extracts as compared with synthetic antioxidants and vitamin E in raw and cooked pork patties

Antioxidant potential for previously identified optimum levels of aloe vera (AV), fenugreek (FGK), ginseng (G), mustard (M), rosemary (R), sage (S), soya protein (SPI), tea catechins (TC) and whey protein concentrate (WPC) were evaluated in raw and cooked patties manufactured from frozen pork. The optimum levels determined were: AV (0.25%), FGK (0.01%), G (0.25%), M (0.10%), R (0.10%), S (0.05%), SPI (0.10%), TC (0.25%) and WPC (4%). Test ingredients were evaluated against synthetic antioxidants butylated hydroxyanisole/butylated hydroxytoluene (BHA/BHT) (0.01%) and a supplemented meat containing natural antioxidant, α-tocopherol (1000 mg α-tocopheryl acetate/kg feed). Ranking the decreasing antioxidant effectiveness of added ingredients in raw patties on day 9 showed that: Control>G>SPI>FGK>AV>M>WPC>S>α-tocopherol>R>TC>BHA/BHT. Cooking resulted in a four-fold increase in TBARS values over raw patties with TC being the most effective antioxidant having significantly (P<0.001) lower TBARS values than the cooked control on days 3, 6 and 9. Ranking of decreasing antioxidant effectiveness of added ingredients showed that: M>SPI>G>FGK>α-tocopherol>AV>control>S>BHA/BHT>R>WPC>TC. BHA/BHT had the most beneficial effect on cooked meat redness with Hunter 'a' values being significantly (P<0.05) higher than the control on days 3, 6 and 9. Ranking of Hunter 'a' values for added test ingredients showed that FGK>WPC>control>R>BHA/BHT>α-tocopherol>TC>AV>SPI>M>G>S on day 9. Hunter 'L' and 'b' values showed no significant trend over the storage period in either raw or cooked patties. The pH values of both raw and cooked pork control patties and products containing added test antioxidants were variable and while a number of trends were observed, no significant differences were recorded between samples.     

Effects of Metmyoglobin Reducing Activity and Thermal Stability of NADH‐Dependent Reductase and Lactate Dehydrogenase on Premature Browning in Ground Beef

Premature browning is a condition wherein ground beef exhibits a well‐done appearance before reaching the USDA recommended internal cooked meat temperature of 71.1 °C; however, the mechanism is unclear. The objectives of this study were: (1) to determine the effects of packaging and temperature on metmyoglobin reducing activity (MRA) of cooked ground beef patties and (2) to assess the effects of temperature and pH on thermal stability of NADH‐dependent reductase, lactate dehydrogenase (LDH), and oxymyoglobin (OxyMb) in‐vitro. Beef patties (lean: fat = 85:15) were packaged in high‐oxygen modified atmosphere (HiOX‐MAP) or vacuum (VP) and cooked to either 65 or 71 °C. Internal meat color and MRA of both raw and cooked patties were determined. Purified NADH‐dependent reductase and LDH were used to determine the effects of pH and temperature on enzyme activity. MRA of cooked patties was temperature and packaging dependent (P < 0.05). Vacuum packaged patties cooked to 71 °C had greater (P < 0.05) MRA than HiOX‐MAP counterparts. Thermal stability of OxyMb, NADH‐dependent reductase, and LDH were different and pH‐dependent. LDH was able to generate NADH at 84 °C; whereas NADH‐dependent reductase was least stable to heat. The results suggest that patties have MRA at cooking temperatures, which can influence cooked meat color.     

Evaluation of the antioxidant potential of grape seed and bearberry extracts in raw and cooked pork

The effect of grape seed extract (GSE) and bearberry (BB), on lipid oxidation (TBARS, mg malondialdehyde (MDA)/kg muscle), colour (CIE ‘a’ redness value), pH, microbial status (log₁₀CFU colony forming units/g pork) and sensorial properties of cooked pork patties was investigated. GSE (0–1000 μg/g muscle) and BB (0–1000 μg/g muscle) were added to raw pork (M. longissimus dorsi) patties which were stored in modified atmosphere packs (MAP) (75% O₂:25% CO₂) for up to 12 days at 4 °C. Cooked pork patties were stored in MAP (70% N₂:30% CO₂) for up to 4 days at 4 °C. Mesophilic plate counts and pork pH were unaffected by GSE and BB. GSE and BB addition decreased (P < 0.05) lipid oxidation (TBARS) in raw pork patties on days 9 and 12 of storage, relative to controls. Antioxidant activity of GSE and BB was observed in cooked pork patties demonstrating the thermal stability of GSE and BB. The ‘a’ redness values of raw and cooked pork patties marginally increased with increasing GSE concentration. The sensory properties of cooked pork patties were unaffected by GSE and BB addition. Results obtained demonstrate the potential for using health promoting nutraceuticals in meat and meat products.     

Inhibition of Lipid Oxidation and Rancidity in Precooked Pork Patties by Radical‐Scavenging Licorice (Glycyrrhiza glabra) Extract

This study investigated the efficacy of licorice extract (LE) to curtail lipid oxidation and protect sensory attributes of ground pork during refrigerated and frozen storage. Pork patties (20% fat) were formulated with 0%, 0.02%, 0.05%, and 0.1% (meat basis) LE or rosemary extract (RE) as comparison or 0.01% (fat basis) BHA with 0 or 1.5% NaCl. Raw and precooked (75 °C) patties were packaged in polyvinylchloride overwrapped trays and stored at 2 °C up to 7 and 14 d, respectively, or at –20 °C up to 6 mo. Lipid oxidation (thiobarbituric acid‐reactive substances [TBARS]) and sensory attributes of stored patty samples were evaluated, radical scavenging activity of the LE was measured, and the active phenolic compounds were identified. Cooking yield (<85%) was similar among antioxidant treatments, and lipid oxidation was minimal in refrigerated or frozen raw samples. However, TBARS values in refrigerated precooked control patties (0.22 mg/kg) rose to 9.3 to 9.4 mg/kg after 14 d, compared to 3.4 to 4.4 and 4.4 to 6.9 mg/kg in patties treated with 0.1% LE and RE, respectively. In frozen precooked samples, TBARS (0.22 mg/kg) increased to 1.3 mg/kg (P < 0.05) in control patties after 6 mo and had no significant change in patties treated with 0.1% LE or 0.01% butylated hydroxyanisol. Sensory panel evaluation confirmed strong inhibition of rancidity production by LE, corroborating its remarkable antiradical activity due to the presence of multiple phenolics. The results indicate that licorice has great potential as a natural antioxidative additive to extend the shelf‐life of precooked pork.     

Wine industry residues extracts as natural antioxidants in raw and cooked chicken meat during frozen storage

The effect of Isabel (IGE) and Niagara (NGE) grape seed and peel extracts on lipid oxidation, instrumental colour, pH and sensory properties of raw and cooked processed chicken meat stored at -18°C for nine months was evaluated. The pH of raw and cooked samples was not affected by the addition of grape extracts. IGE and NGE were effective in inhibiting the lipid oxidation of raw and cooked chicken meat, with results comparable to synthetic antioxidants. The extracts caused alterations in colour, as evidenced by the instrumental (darkening and lower intensity of red and yellow colour) and sensory results of cooked samples. In the sensory evaluation of odour and flavour, IGE produced satisfactory results, which did not differ from synthetic antioxidants. These findings suggest that the IGE and NGE are effective in retarding lipid oxidation of raw and cooked chicken meat during frozen storage.     

Effects of succinate on ground beef color and premature browning

The objective of this experiment was to determine the effects of succinate on raw and cooked ground beef color. Chubs (n=10) were divided in half and assigned to either succinate (final w/w concentration of 2.5%) or distilled water. Patties (n=14 per chub half) were assigned to initial day 0 color and each of 6 treatment combinations, created by crossing 3 packaging types (vacuum, high-oxygen/80% O(2), and PVC) with 2 storage times (days 1 and 3). After storage, patties were cooked to either 66 °C or 71 °C. Succinate increased (P<0.05) ground beef pH and metmyoglobin reducing activity but had no effect (P>0.05) on raw a* and chroma values. Moreover, succinate decreased (P<0.05) raw L* values, lipid oxidation, and premature browning for patties packaged in PVC and high-oxygen. Succinate may increase cooked patty redness via its influence on meat pH.     

Effects of sheep production systems on oxidative storage stability of lean lamb patties

Rambouillet lambs were assigned to three production systems varying in physical environment and diet: RF (a new, raised-floor feeding structure, with animals fed a pelleted mixture of 85% oat hay, 7.5% barley and 7.5% molasses); FL (a feedlot, with animals fed high-concentrate rations); and P (a pasture, with animals given access to the pasture and a high-concentrate supplement). Lengths of time on feed were adjusted to produce similar final shorn weights for each system. Ground meat patties were made with knife-separable lean from hind legs and aerobically refrigerated. Fat content of patties was not significantly different between RF and FL or P, while total unsaturated fatty acid percentage was slightly lower (P<0.05) for RF treatment. Patty color (redness) was most stable for RF. Lipid oxidation in raw patties also was lower (P<0.05) for RF than FL, but oxidation in cooked patties was greater for RF.