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Plant extracts effectiveness to extend bison meat shelf life
Vipasha Sood1, Wenchao Tian1, Claudia Narvaez-Bravo1
1Dept. of Food and Human Nutritional Sciences, Faculty of Agricultural and Food and Sciences, Univ. of Manitoba, Winnipeg, Manitoba, R3T 2N2, Canada.
Journal of Food Science
|April 7, 2020
Summary
Oregano and rosemary extracts extend bison steak shelf life by improving color stability and reducing oxidation. Oregano enhanced color and reduced spoilage, while rosemary improved palatability, offering natural preservation solutions for the bison industry.
Area of Science:
- Food Science
- Meat Science
- Natural Product Chemistry
Background:
- Bison meat's susceptibility to color degradation and lipid oxidation limits its retail shelf life.
- Natural antioxidants offer a promising alternative to synthetic preservatives for extending meat product viability.
- Plant extracts possess bioactive compounds with potential antioxidant and metmyoglobin-reducing activities.
Purpose of the Study:
- To evaluate the efficacy of rosemary and oregano extracts in enhancing the color stability and shelf life of bison strip loin steaks.
- To assess the impact of these plant extracts on key quality indicators such as oxygen consumption, lipid oxidation, and metmyoglobin-reducing activity (MRA).
- To determine consumer acceptability and palatability of bison steaks treated with plant extracts.
Main Methods:
- Bison strip loin steaks were treated with specific concentrations of rosemary (0.05%) and oregano (0.08%) extracts.
- Objective measurements included oxygen consumption, lipid oxidation assays, and color stability assessments during retail display.
- Consumer sensory evaluations were conducted to assess palatability attributes and overall acceptability.
Main Results:
- Oregano extract significantly reduced oxygen consumption, decreased lipid oxidation, and enhanced metmyoglobin-reducing activity (MRA), resulting in superior color stability compared to control and rosemary treatments.
- Rosemary extract led to more desirable and palatable steaks compared to oregano, though both plant extracts maintained consumer acceptability comparable to the control.
- Plant extract treatment extended the desirable retail display life of bison steaks by approximately two days.
Conclusions:
- Plant extracts, particularly oregano, effectively improve the color stability and shelf life of bison steaks by leveraging antioxidant properties and enhancing MRA.
- These natural interventions do not negatively impact the sensory attributes of bison meat, offering a viable alternative to synthetic preservatives.
- The application of plant extracts presents a significant opportunity for the bison industry to reduce retail losses and expand market reach through improved product consistency and extended shelf life.
