Abstract
During the shelf-life, meat undergoes a number of processes that negatively affect the quality of the product, including fatty acid composition. The application of various plant extracts in meat could affect the changes of fatty acids during storage. Thus, the aim of this study was to investigate the effect of various spice and herb extracts on fatty acid composition in raw pork, beef, and chicken meat when stored at 4 °C for 13 days. Based on multivariate statistical analysis, two datasets were extracted from each type of meat. One dataset included samples with allspice, bay leaf, black seed, cardamom, caraway, clove, and nutmeg with the high share of total MUFA (monounsaturated fatty acids) in chicken and pork meat and high MUFA and PUFA (polyunsaturated fatty acids) contribution in beef meat after storage. The second dataset included basil, garlic, onion, oregano, rosemary, and thyme with high PUFA share in chicken and pork meat and high SFA (saturated fatty acids) contribution in beef meat. From the regression analysis, a significant effect of time on fatty acid composition in meat was reported. Generally, the rates of fatty acid changes were dependent on the plant extract incorporated into the meat. The most visible effect of plant extracts was obtained in chicken meat. In chicken meat with plant extracts, the rates of SFA and PUFA changes with time were slower compared to the control sample. In summary, the fatty acid composition of intramuscular fat varied during storage, and the addition of plant extracts significantly affected the rate of these changes, which was dependent on the meat matrix.
Highlights
Global consumption of meat has been continuously on the upward trend, some percentage of the human population chooses not to consume meat, and consumers’ concerns about the animal treatment and the impact of meat production on the environment have gained more attention, especially in developed countries [1]
The highest contribution of MUFA was observed in all tested meat types, with the total mean values equaling 45.8% in chicken legs and 48.5% in pork and beef neck
Similar results were obtained by others, as chicken thigh meat was previously reported to include 43.1–49.1% of MUFA [22,23] with oleic acid at the level of 34.8% [23], the share of MUFA in pork ham was at the level of
Summary
Global consumption of meat has been continuously on the upward trend, some percentage of the human population chooses not to consume meat (vegan, vegetarian, or even flexitarian lifestyle has increased), and consumers’ concerns about the animal treatment and the impact of meat production on the environment have gained more attention, especially in developed countries [1]. Meat is a very complex matrix, and the health consequences of meat consumption are multidimensional It is rich in proteins containing essential amino acids and fats with a broad range of fatty acid compositions [2]. The specific guidelines for fat and fatty acids composition were reviewed by the EFSA
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