Journal
MEAT SCIENCE
Volume 70, Issue 1, Pages 25-33Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2004.11.017
Keywords
antioxidant properties; Oriental non-culinary/nutraceutical herbs; rosemary; beef; goat meat
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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. (c) 2004 Elsevier Ltd. All rights reserved.
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