Journal
MEAT SCIENCE
Volume 84, Issue 4, Pages 613-620Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2009.10.020
Keywords
Lipid oxidation; Natural antioxidant; Lutein; Sesamol; Ellagic acid; Olive leaf extract; Beef
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Funding
- Irish Government under the National Development Plan 2000-2006
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The effects of lutein (100 and 200 mu g/g muscle), sesamol (250 and 500 mu g/g muscle), ellagic acid (300 and 600 mu g/g muscle) and olive leaf extract (100 and 200 mu g/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% CO2) (MAP) aerobically at 4 degrees 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. (C) 2009 Elsevier Ltd. All rights reserved.
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