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Hayes, J.E.; Stepanyan, V.; Allen, P.; O’Grady, M.N.; Kerry, J.P.
Meat science, 04/2010, Letnik: 84, Številka: 4Journal Article
The effects of lutein (100 and 200 μg/g muscle), sesamol (250 and 500 μg/g muscle), ellagic acid (300 and 600 μg/g muscle) and olive leaf extract (100 and 200 μg/g muscle) on total viable counts (TVCs), lipid oxidation (thiobarbituric acid-reactive substances, TBARS), colour, oxymyoglobin oxidation, pH, water-holding capacity (WHC), sensorial properties of raw beef patties ( M. longissimus thoracis et lumborum) stored in modified atmosphere packs (80% O 2:20% CO 2) (MAP) aerobically at 4 °C for up to 8 and 12 days, respectively, were examined. All the nutraceuticals reduced ( P < 0.001) TVCs. The addition of sesamol, ellagic acid and olive leaf extract reduced ( P < 0.001) TBARS in raw beef patties in both packaging systems. Sesamol addition to beef resulted in lower ( P < 0.01) a* redness values and increased oxymyoglobin oxidation. Conversely, lutein and olive leaf extract reduced ( P < 0.001) oxymyoglobin oxidation relative to the control. The graded addition of ellagic acid and olive leaf extract improved ( P < 0.001) WHC.
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