Abstract
The objective of this study was to analyze the effects of rosemary (RSM) and green tea (GT) added to groundbeef to extend shelf life. Four antioxidant treatments were used: control, 2,500 ppm RSM, 300 ppm GT, and 2,500 ppm RSM + 300 ppm GT (RSM + GT). Patties from each treatment (n = 42) were randomly packaged into one of 3 types: polyvinyl chloride (PVC) overwrap, modified atmospheric packaging (MAP), or master packages (MP). Packages of MAP and MP were flushed with 0.4% CO, 69.6% nitrogen (N2), and 30% carbon dioxide (CO2). Patties in PVC and MAP were placed directly into display cases for 7 d, and MP patties were placed in dark storage for 7 d and then in display cases for another 7 d. Instrumental and subjective color, lipid oxidation, and sensory panel scores were measured. In MAP, patties with GT had increased (P < 0.05) a* and chroma values by day 6 of retail display. In MP at 3 d of retail display, GT patties exhibited increased (P < 0.05) L* values (lighter), display color (deeper red), and surface discoloration (greater discoloration) scores compared with RSM + GT patties. However, GT and RSM patties were not different (P > 0.05) for these parameters. Trained sensory panelists did not detect a difference between control and GT patties for the green-hay attribute; however, RSM patties had highly detectable (P < 0.05) green-hay flavor. Panelists were unable to detect any differences (P > 0.05) for rancid or fatty flavors regardless of treatment. Patties in MAP were more color stable than those in PVC after 6 d of retail display. In conclusion, patties in MP with GT showed positive instrumental and objective color measurements, as well as lipid oxidation values after 3 d of display, combined with undetectable flavor, warranting further research.
Highlights
Consumers believe color to be one of the most important fresh meat characteristics when purchasing meat, and unacceptable color leads consumers to believe that the product may be spoiled (Font-i-Furnols and Guerrero, 2014)
On day 0, patties packaged in polyvinyl chloride (PVC) were lighter (P < 0.05) than patties packaged in modified atmospheric packaging (MAP), but by day 3 the opposite was found (P < 0.05), and the trend continued throughout the display period
Rogers et al (2014) found similar L* values between ground beef patties packaged in PVC and MAP compared with the L* values from this study
Summary
Consumers believe color to be one of the most important fresh meat characteristics when purchasing meat, and unacceptable color leads consumers to believe that the product may be spoiled (Font-i-Furnols and Guerrero, 2014). Consumers prefer fresh beef to be a bright red color and believe that any other color is unacceptable (Bechtel et al, 1986). Metmyoglobin is the pigment responsible for browning and discoloration of meat products at almost every step of the meat processing chain and is a primary factor that can off-put consumers at the retail case (Ramanathan et al, 2019). Oxidation of compounds in meat, including myoglobin, can promote deterioration of color, promote off-flavors, and shorten shelf life (Falowo et al, 2014). According to the Code of Federal Regulations, ingredients like rosemary and green tea extracts do not
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