The combined effect of rosemary (Rosmarinus officinalis L.) and modified atmosphere packaging as protection against warmed over flavour in cooked minced pork meat

Abstract

Rosemary (dried leaves ofRosmarinus officinalis L.) added to cooked meat balls (minced pork) was found to retard the formation of warmed over flavour (WOF) during chill storage. The spice was added to pork meat (Longissimus dorsi) balls in an amount acceptable for the product, as evaluated by a sensory panel (0.05% of total weight). After cooking (water bath, internal temperature 80°C), the meat balls were packed using five atmosphere packaging conditions: (i) air; (ii) 5% O2/95% N2; (iii) 3% O2/97% N2; (iv) 1% O2/99% N2; and (v) 100% N2. During chill storage (5°C), the sensory quality of the reheated meat balls was evaluated by a trained sensory panel, and lipid oxidation was followed by measurement of thiobarbituric acid reactive substances (TBARS). The combination of decreased O2 atmosphere in the packages and addition of rosemary resulted in a significantly (p<0.05) lower amount of TBARS and a significantly (p<0.05) better sensory score.