Shelf Life of Organic Roast Pork Enriched with Acid Whey‐Plant Extracts Combination

Abstract

AbstractThe effect of acid whey with plant extracts combination on the shelf‐life of organic roasts during storage was evaluated. The experiment involved pork roasts divided into six groups: two controls (with and without nitrite) and four organics: one with sea salt and whey; and three with sea salt, whey and mustard (Sinapis alba L.), rosemary (Rosmarinus officinalis L.), juniper berry (Juniperus communis L.) extracts respectively. pH value, water activity, heme iron, conjugated diene, TBARS values, microbial and sensory analysis were determined after 1 day of production and after 7 and 15 days of storage at 4C. The plant extracts were examined for their reducing power and ABTS radical scavenging activity.The addition of whey with mustard seed extract had a positive effect on quality, shelf‐life and sensory acceptance of organic meat product during storage. Furthermore, it was found that the sodium nitrite dose, added to the roast pork, could be eliminated when mustard seed extract with acid whey combination was added, without negative effects on the quality and shelf life of the product.Practical ApplicationsThe organic food regulations preclude the use of sodium nitrite/nitrate and other synthetic antimicrobials and antioxidants for processed meat products. Lipid oxidation with microbial spoilage is one of the major problems encountered in meat processing following roasting and subsequent chilling storage. It affects the quality of the organic product and reduces its shelf life. The natural substances from aromatic herbs and spices can act as antimicrobials and antioxidants which could stabilize lipid oxidation, color and microbial growth thus extending shelf life of meat products without necessary of nitrite add.