26 Extending the Shelf-life of Beef Bone-in Short Rib Steaks Using Acerola Cherry Powder and Rosemary Extract

2021 ◽  
Vol 99 (Supplement_1) ◽  
pp. 29-30
Author(s):  
Jessie B Van Buren ◽  
Brianna Buseman ◽  
Tanya Weber ◽  
James Nasados ◽  
Jessica M Lancaster ◽  
...  
Keyword(s):  
Bone Marrow ◽  
Lipid Oxidation ◽  
Shelf Life ◽  
Mixed Model ◽  
Extended Period ◽  
Natural Antioxidants ◽  
Rosemary Extract ◽  
Fluid Loss ◽  
Export Demand ◽  
Retail Display

Abstract Improving the shelf-life of beef bone-in short rib steaks, which are commonly exported, will increase beef export demand and subsequently producer profits. The objective was to determine the effect of the topical application of acerola cherry powder and rosemary extract from various suppliers on beef bone-in short rib shelf-life. Beef bone-in short ribs (IMPS 123A) (n = 18) from USDA Choice carcasses were aged for 28 days post-fabrication at 0°C. Steaks 1.02 cm-thick were systematically assigned based on location to treatments including: untreated control (C), topically sprayed (~2ml) with an acerola cherry powder solution (0.05%) from one of three suppliers (C1, C2, C3), or topically sprayed (~2ml) with a rosemary extract solution (0.10%) from one of three suppliers (R1, R2, R3). Steaks were assigned to day 0 lipid oxidation or 4 days of retail display followed by day 4 lipid oxidation. Steaks were weighed on day 0 and 4 to determine fluid loss. Throughout retail display, objective and subjective color were measured twice daily on the lean and bone marrow portions of the steaks. Data were analyzed using the Mixed Model procedure of the Statistical Analysis System. Lipid oxidation (P = 0.323) did not differ between treatments. However, treatments differed in fluid loss (P = 0.024), where steaks treated with C1, C2, C3, R2, and R3 had less fluid lost than control steaks. Subjective color evaluation of lean color (P < 0.0001) and uniformity (P < 0.001) differed between treatments. Steaks treated with C1, C2, C3, and R3 were a brighter red than control steaks. Treatments differed when measuring bone marrow L* (P < 0.001), a* (P < 0.001), and b* (P = 0.004), where R3 treated marrow was the darkest, reddest, and yellowest. Natural antioxidants, specifically acerola cherry powder and rosemary extract, improved steak color and water holding capacity of beef bone-in short ribs aged for an extended period.

scholarly journals Extending the shelf-life of beef steaks using acerola cherry powder and rosemary extract

2021 ◽  
Author(s):  
Jessie B Van Buren ◽  
Brianna J Buseman ◽  
Tanya M Weber ◽  
James A Nasados ◽  
Jessica M Lancaster ◽  
...  
Keyword(s):  
Oxygen Consumption ◽  
Lipid Oxidation ◽  
Shelf Life ◽  
Extended Period ◽  
Rosemary Extract ◽  
Beef Products ◽  
Beef Steaks ◽  
Retail Display ◽  
Reducing Activity ◽  
Shelf Life Stability

Improvements in retail shelf-life of exported beef will help with merchandising and increase competitiveness in the worldwide market for US beef products. The objective of this study was to determine the effect of topically applying acerola cherry powder or rosemary extract from various suppliers on beef bone-in short rib steak and chuck roll steak shelf-life. USDA Choice beef bone-in short ribs (IMPS 123A) and chuck rolls (IMPS 116A) were aged (0°C) for 28 d post-fabrication. Following aging, 1.02 cm-thick steaks were cut (N = 126) and systematically assigned to a treatment based on steak location within the subprimal. Treatments included: untreated control (C), topically sprayed (2ml) with an acerola cherry powder solution (0.05%) from one of three suppliers (C1, C2, C3), or topically sprayed (2ml) with a rosemary extract solution (0.10%) from one of three suppliers (R1, R2, R3). Half of the steaks were assigned to d 0 lipid oxidation, metmyoglobin reducing activity (MRA), and oxygen consumption; the remaining steaks were assigned to color evaluation over 4 days of retail display followed by d 4 lipid oxidation and MRA. Short rib steaks treated with antioxidants had a brighter oxygenated lean color than control steaks (P < 0.001). There was an interaction (P = 0.028) between time of retail display and MRA. Short rib steaks treated with C3 and R2 did not change in MRA between d 0 and 4 (P = 0.620, P = 0.428, respectively). Chuck roll steaks treated with C1, C2, C3, R2, and R3, all had a higher, or more desirable, MRA than the control steaks on d 0 (P < 0.001). Applying topical antioxidants improves the shelf-life stability of steaks from beef bone-in short ribs and chuck rolls aged for an extended period.

Effects of dietary antioxidant supplementation of steers finished with 30% wet distillers grains plus solubles on fatty acid profiles and display life of strip loins

2018 ◽  
Vol 58 (10) ◽  
pp. 1949 ◽  
Author(s):  
M. D. Chao ◽  
K. I. Domenech-Pérez ◽  
H. R. Voegele ◽  
E. K. Kunze ◽  
C. R. Calkins
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Vitamin E ◽  
Lipid Oxidation ◽  
Shelf Life ◽  
Distillers Grains ◽  
Fatty Acid Profiles ◽  
Dietary Antioxidant ◽  
Retail Display ◽  
Wet Distillers Grains

Feeding wet distillers grains plus solubles (WDGS) in beef feedlot diets increases beef polyunsaturated fatty acids (PUFA) concentration and decreases shelf-life; whereas feeding antioxidants like vitamin E and Agrado-Plus (AG; an ethoxyquin and tert-Butylhydroquinone mixture) mitigates such effects. The objective of this study was to evaluate shelf-life of beef from steers supplemented with WDGS and different antioxidants. One hundred and sixty steers were finished on a corn-based diet with 0% WDGS or 30% WDGS and four antioxidant treatments (no supplementation; vitamin E only; AG only; vitamin E + AG). Ten strip loins from each treatment were collected, aged, cut into steaks, and placed under retail display (2 ± 2°C). During retail display, steaks were evaluated daily for objective colour and subjective discolouration. After retail display, steaks were used to measure lipid oxidation, muscle fatty acids, and vitamin E and ethoxyquin concentrations. Feeding 30% WDGS increased total PUFA in beef when compared with beef from steers fed 0% WDGS (P < 0.05). Supplementing vitamin E or vitamin E + AG was effective in decreasing myoglobin and lipid oxidation in steaks from steers fed 0% or 30% WDGS after retail display (P < 0.01). Supplementation of vitamin E or AG also increased (P < 0.01) muscle tissue vitamin E or ethoxyquin levels, respectively, compared with the diets without vitamin E or AG supplementation. The inclusion of 30% WDGS altered beef fatty acid profiles, but did not promote lipid and myoglobin oxidation compared with the 0% WDGS diet. Feeding vitamin E was effective, whereas supplementing AG had minor effects in decreasing myoglobin and lipid oxidation in steaks from both diet.

scholarly journals Effect of Active-Edible Coating and Essential Oils on Lamb Patties Oxidation during Display

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 263
Author(s):  
Ana Carolina Pelaes Vital ◽  
Ana Guerrero ◽  
Pablo Guarnido ◽  
Izabella Cordeiro Severino ◽  
José Luis Olleta ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Essential Oils ◽  
Shelf Life ◽  
Meat Quality ◽  
Modified Atmosphere Packaging ◽  
Meat Products ◽  
Thiobarbituric Acid ◽  
Natural Antioxidants ◽  
Edible Coating ◽  
Water Losses

The use of natural products to reduce the use of synthetic additives in meat products, reducing the oxidation and improving the shelf life is a current challenge. Meat quality from lamb patties during 10 days of display on modified atmosphere packaging (MAP) and active-edible coating were tested under six treatments: uncoated patties without coating (CON); patties with alginate coating (EC) and patties with coating and 0.1 or 0.05% of essential oils (EOs) from either thyme (TH 0.1; TH 0.05) or oregano (OR 0.1; OR 0.05). Display and treatment significantly modified (P < 0.001) all the studied meat quality variables (pH, color, water holding capacity, weight losses, thiobarbituric acid reactive substances (TBARS), antioxidant activity). Display produced discoloration and lipid oxidation, however, the samples with essential oils presented lower (P < 0.001) lipid oxidation than the CON or EC groups. Coated samples with or without EOs showed better color (lower lightness but higher redness and yellowness) and lower water losses (P < 0.001) than the CON. The addition of thyme EO caused a decrease (P < 0.001) in the consumer’s overall acceptability, whereas no statistical differences appeared between CON, EC and oregano EO addition. Thus, using EOs as natural antioxidants, especially those from oregano at low dosages (0.05%), could be considered a viable strategy to enhance the shelf life and the product quality of lamb meat patties without damaging the sensory acceptability.

scholarly journals 97 Impact of diet on shelf life of beef steaks

2019 ◽  
Vol 97 (Supplement_2) ◽  
pp. 55-55
Author(s):  
Nicolas Bland ◽  
Felipe Ribeiro ◽  
Nicolas Herrera ◽  
Kellen Hart ◽  
Morgan Henriott ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Lipid Oxidation ◽  
Shelf Life ◽  
Fatty Acid Content ◽  
Selection Criterion ◽  
Thiobarbituric Acid ◽  
Experimental Unit ◽  
Beef Steaks ◽  
Retail Display ◽  
Tbars Values

Abstract This research was conducted to evaluate the effects of feeding different types of processed corn, with or without distiller grains, on shelf life of beef steaks. Steers (n = 240) were finished on Dry Rolled Corn (DRC), DRC + 30% Dried Distillers Grains (DDGS), Steam Flaked Corn (SFC), or SFC + 30% DDGS. Cattle were fed 10 per pen. Only pens with upper 2/3 Choice and Select-grade carcasses were sampled, with a goal of two (and a minimum of one) of each grade per pen. Three pens per treatment met the selection criterion and 36 carcasses were chosen (21 upper 2/3 Choice and 15 Select). Pen was considered the experimental unit. Both strip loins were collected from each carcass, halved, and aged for 2, 9, 16, or 23 d. After aging, steaks were placed under retail display for 7 d. Discoloration and objective color (L*, a*, and b*) were determined daily and lipid oxidation (thiobarbituric acid reactive substances; TBARS) was measured after 0 and 7 d of retail display. Fatty acid profile of the lean was obtained. Minimal to no impacts of grade on color and lipid oxidation were found (P > 0.05). Steaks from cattle fed DRC were statistically or numerically lowest for discoloration and C18:2 (linoleic acid) and highest for redness compared to the other treatments (P < 0.05). Conversely, steaks from cattle fed SFC+DDGS had the most C18:2 and the worst (least desirable) values for discoloration and redness toward the end of retail display (P < 0.05). Steaks from cattle fed DRC had the lowest TBARS values, while steaks from cattle fed SFC+DDGS had the highest TBARS values (P < 0.05). These data suggest that steaks from cattle fed SFC+DDGS oxidize, discolor, and lose redness more quickly under retail display than steaks from cattle fed DRC, likely due to changes in fatty acid content.

scholarly journals Relationship between heifer carcass maturity and beef quality characteristics

2020 ◽  
Vol 4 (2) ◽  
pp. 1206-1215
Author(s):  
Kacie C Hoffman ◽  
Michael J Colle ◽  
James A Nasados ◽  
Sara J Gray ◽  
Jakobie Rogers ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Color Stability ◽  
Thiobarbituric Acid ◽  
Biceps Femoris ◽  
Fluid Loss ◽  
Overall Acceptability ◽  
Insoluble Collagen ◽  
Longissimus Lumborum ◽  
Retail Display ◽  
Strip Loin

Abstract Our objective was to determine the relationship between heifer carcass maturity and beef palatability of the longissimus lumborum (LM) and biceps femoris (BF). Left sides of A (n = 30), B (n = 30), and C (n = 30) maturity heifer carcasses under 30 mo of age by dentition were used. Carcasses were selected to ensure similar marbling scores across maturity groups (Small to Modest). Beef strip loins (LM) and outside rounds (BF) were obtained from these carcasses. Steaks were used to measure color stability, lipid oxidation (thiobarbituric acid reactive substances; TBARS), Warner-Bratzler shear force (WBSF), soluble and insoluble collagen, and consumer sensory perceptions. Heifer carcass maturity did not affect pH, fluid loss, WBSF, or collagen content of LM or BF steaks (P &gt; 0.29). In LM and BF steaks, a maturity × day of retail display interaction occurred for TBARS, in which B maturity steaks had lower levels of lipid oxidation compared with A and C maturity steaks from the fourth day to the end of the retail display (P &lt; 0.01). Nevertheless, LM steaks from B maturity carcasses tended to have lower overall acceptability (P = 0.08) and juiciness (P = 0.09) than steaks from C maturity carcasses, but steaks from B and C maturity carcasses did not differ from LM steaks obtained from A maturity carcasses. No differences in tenderness or flavor were observed due to maturity (P &gt; 0.24). Similarly, maturity had no effect on sensory characteristics of BF steaks (P &gt; 0.30). In conclusion, our results indicate that advanced physiological maturity does not decrease palatability of strip loin or outside round steaks from carcasses of heifers under 30 mo of age.

scholarly journals Oxidative quality and color variation during refrigeration (4 °C) of rainbow trout fillets marinated with different natural antioxidants from oregano, quillaia and rosemary

2020 ◽  
Vol 29 (1) ◽  
Author(s):  
María Angélica Fellenberg ◽  
Félix Carlos ◽  
Iván Peña ◽  
Rodrigo A. Ibáñez ◽  
Einar Vargas-Bello-Pérez
Keyword(s):  
Rainbow Trout ◽  
Lipid Oxidation ◽  
Thiobarbituric Acid ◽  
Natural Antioxidants ◽  
Color Variation ◽  
Rosemary Extract ◽  
Thiobarbituric Acid Reactive Substances ◽  
Synthetic Antioxidant ◽  
Dorsal Region ◽  
Natural Extracts

The study aimed at determining the antioxidant effect of natural extracts on the oxidative quality and color variation of rainbow trout fillets during storage at 4 °C. The fillets were marinated and samples from the belly flap area and Norwegian quality cuts were used for lipid oxidation determination while the dorsal region was used for color measurements. The fillets were marinated with the different treatments: 470 mg l-1 of oregano extract, 6.84 ml l-1 of quillaia extract, 7.2 ml l-1 of rosemary extract and 2 ml l-1 of a synthetic antioxidant. Maximum TBARS (Thiobarbituric acid reactive substances) values of belly flap and Norwegian quality cuts occurred at five and six days of storage, respectively. The susceptibility of treatments to lipid oxidation in decreasing order was: control>quillaia>oregano>rosemary>synthetic antioxidant. An increase in lightness (L*) and redness (a*) were observed for rosemary and quillaia extracts when compared to control samples. Marinates with natural antioxidants may be an alternative for extending shelf-life of trout fillets at least during the first six days of storage at 4 °C.

STUDY ON DEVELOPMENT OF PASTA PRODUCT WITH INCORPORATION OF OCIMUM SANCTUM (BASIL) TO ENHANCE THE SENSORY AND NUTRITIONAL QUALITY

2018 ◽  
Vol 24 (2) ◽  
Author(s):  
PIYUSH MISHRA ◽  
DEVENDRA KUMAR BHATT
Keyword(s):  
Ambient Temperature ◽  
Shelf Life ◽  
Nutritional Quality ◽  
Leaf Extract ◽  
Storage Stability ◽  
Natural Antioxidants ◽  
Sensory Properties ◽  
Ocimum Sanctum ◽  
Leaf Powder

Pasta was prepared by incorporation of Ocimum sanctum (Basil) for better textural and sensory properties. The pasta was incorporated with the leaf extract of Ocimum sanctum at different concentrations of control, 5, 10, and 15.The natural antioxidants present in the O. sanctum leaf powder that was incorporated in the fruit leather showed extended shelf-life over three months when compared with control, without any added preservative at ambient temperature. Also the nutritional stability of the product was studied under two flexible packages of polypropylene and polyester out of that the products packed in polypropylene showed better storage stability .

scholarly journals Quantitative and Predictive Modelling of Lipid Oxidation in Mayonnaise

Antioxidants ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 287
Author(s):  
Donny W. H. Merkx ◽  
Andries Swager ◽  
Ewoud J. J. van Velzen ◽  
John P. M. van Duynhoven ◽  
Marie Hennebelle
Keyword(s):  
Lipid Oxidation ◽  
Oxidative Stability ◽  
Shelf Life ◽  
Onset Time ◽  
Predictive Modelling ◽  
Oxidation Products ◽  
Food Emulsions ◽  
Hydroperoxide Formation ◽  
Life Tests ◽  
Volatile Aldehydes

Food emulsions with high amounts of unsaturated fats, such as mayonnaise, are prone to lipid oxidation. In the food industry, typically accelerated shelf life tests are applied to assess the oxidative stability of different formulations. Here, the appearance of aldehydes at the so-called onset time, typically weeks, is considered a measure for oxidative stability of food emulsions, such as mayonnaise. To enable earlier assessment of compromised shelf-life, a predictive model for volatile off-flavor generation is developed. The model is based on the formation kinetics of hydroperoxides, which are early oxidation products and precursors of volatile aldehydes, responsible for off-flavor. Under accelerated shelf-life conditions (50 °C), hydroperoxide (LOOH) concentration over time shows a sigmoidal curvature followed by an acceleration phase that occurs at a LOOH-concentration between 38–50 mmol/kg, here interpreted as a critical LOOH concentration (CCLOOH). We hypothesize that the time at which CCLOOH was reached is related to the onset of aldehyde generation and that the characterization of the LOOH-generation curvature could be based on reaction kinetics in the first days. These hypotheses are tested using semi-empirical models to describe the autocatalytic character of hydroperoxide formation in combination with the CCLOOH. The Foubert function is selected as best describing the LOOH-curvature and is hence used to accurately predict onset of aldehyde generation, in most cases within several days of shelf-life. Furthermore, we find that the defining parameters of this model could be used to recognize antioxidant mechanisms at play.

scholarly journals Penurunan mutu dan pendugaan umur simpan sup krim instan labu kuning diperkaya tempe untuk lansia dengan metode accelerated shelf life testing (ASLT)

2020 ◽  
Vol 8 (2) ◽  
pp. 134-142
Author(s):  
Salma Shafrina Aulia ◽  
Budi Setiawan ◽  
Tiurma Sinaga ◽  
Ahmad Sulaeman
Keyword(s):  
Lipid Oxidation ◽  
Shelf Life ◽  
Water Content ◽  
Water Activity ◽  
Critical Parameter ◽  
Storage Period ◽  
Life Testing ◽  
Quality Of Water ◽  
Long Time

Background: Instant pumpkin cream soup enriched with tempeh had fulfilled 10% Recommended Dietary Allowances (RDA) for elderly so that it can be used as an easy-to-serve snack, but decreasing quality of instant cream soup will be happened if the instant cream soup was stored for a long time. Objectives: This study aimed to analyze quality of water content, water activity and lipid oxidation in instant pumpkin cream soup during storage and estimated the shelf life of pumpkin cream soup enriched with tempeh.Method:  Quality storage was analyzed using of water content, water activity (aw) and lipid oxidation. Estimation of shelf life was analyzed using Arrhenius Accelerated Shelf Life Testing (ASLT) model.Results: The results showed that the water content, aw levels and lipid oxidation of instant pumpkin cream soup increased during the storage period. The critical parameter used in this study was lipid oxidation. Instant cream soup without the addition of tempeh can last 447 days  while the cream soup with the addition of tempeh has a shelf life of 433 days.Conclusion: Quality of instant pumpkin cream soup decreased during the storage period and it would be expired over a year.

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