The pre- and post-grinding application of rosemary and its effects on lipid oxidation and color during storage of ground beef

Meat Science

Volumn 73, Issue 3, 2006, Pages 413-421

  Balentine, C W ^a   Crandall, P G ^a   O'Bryan, C A ^a   Duong, D Q ^a   Pohlman, F W ^a  

^a UNIVERSITY OF ARKANSAS   (United States)

Author keywords

Antioxidants; Ground beef; Meat color; Rosemary

Indexed keywords

ESCHERICHIA COLI; ROSMARINUS OFFICINALIS;

EID: 33646501718     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2005.12.003     Document Type: Article

References (27)

1. Ahn J., Grun I.U., and Mustapha A. Antimicrobial and antioxidant activities of natural extracts in vitro and in ground beef. Journal of Food Protection 76 (2004) 148-155
2. American Meat Institute (AMI), Fact sheet: pathogen control in ground beef. , 2002 Accessed 1.10.02.
3. Butler O.D., Bratzler L.J., and Mallman W.L. The effect of bacteria on the color of prepackaged retail beef cuts. Food Technology 7 (1953) 397-400
4. Chan W.K.M., Faustman C., and Decker E.A. Oxymyoglobin oxidation as affected by oxidation products of phosphatidylcholine liposomes. Journal of Food Science 62 (1997) 709-712
5. Cuvelier M.E., Richard H., and Berset C. Antioxidant activity of phenolic composition of pilot-plant and commercial extracts of sage and rosemary. Journal of American Oil Chemistry Society 73 (1996) 645-652
6. Del Campo J., Amiot M., and Nguyen-The C. Antimicrobial effect of rosemary extracts. Journal of Food Protection 63 (2000) 1359-1368
7. Dickson J.S., and Olson D.G. Growth rates of Salmonella and Escherichia coli 0157:H7 in irradiated beef. Journal of Food Protection 64 (2001) 1828-1831
8. Djenane D., Sanchez-Escalante A., Beltran J.A., and Roncales P. Ability of a-tocopherol, taurine, and rosemary, in combination with vitamin C, to increase the oxidative stability of beef steaks packaged in modified atmosphere. Food Chemistry 76 (2002) 407-415
9. Farbood M.I., MacNeil J.H., and Ostovar K. Effect of rosemary spice extractive on growth of microorganisms in meats. Journal of Milk and Food Technology 39 (1976) 675-679
10. Faustman C., and Cassens R.G. The biochemical basis for discoloration in meat: a review. Journal of Muscle Foods 1 (1990) 217-243
11. Houlihan C.M., Ho C., and Chang S.S. Elucidation of the chemical structure of a novel antioxidant, rosmaridiphenol, isolated from rosemary. Journal of American Oil Chemists' Society 61 (1984) 1036-1039
12. Hunt M.C., Acton J.C., Benedict R.C., Calkins C.R., Cornforth D.P., Jeremiah L.E., et al. AMSA guidelines for meat color evaluation. Proceedings 44th Annual Reciprocal Meat Conference, 9-12 July (1991), Kansas State University, Manhattan, KS 3-17
13. Liu Q., Lanari M.C., and Schaefer D.M. A review of dietary vitamin E supplementation for improvement of beef quality. Journal of Animal Science 73 10 (1995) 3131-3140
14. Liu H.P., and Watts B.M. Catalysts of lipid peroxidation in meats, catalysts of oxidative rancidity in meats. Journal of Food Science 35 (1970) 596
15. Mielnik M.B., Aaby K., and Skrede G. Commercial antioxidants control lipid oxidation in mechanically deboned turkey meat. Meat Science 65 (2003) 1147-1155
16. Montgomery J.L., Parrish F.C., Olson D.G., Dickson J.S., and Niebuhr S. Storage and packaging effects on sensory and color characteristics of ground beef. Meat Science 64 (2003) 357-363
17. Nam K.C., and Ahn D.U. Effect of ascorbic acid and antioxidants on the color of irradiated ground beef. Journal of Food Science 68 (2003) 1686-1690
18. Raccach M. The antimicrobial activity of phenolic antioxidants in foods; a review. Journal of Food Safety 6 (1984) 141-170
19. Rhee K.S. Minimization of further lipid peroxidation in the distillation 2-thiobarbituric acid test of fish and meat. Journal of Food Science 43 (1978) 1776-1778 p. 1781
20. Robach D.L., and Costilow R.N. Role of bacteria in the oxidation of myoglobin. Applied Microbiology 9 (1962) 529-533
21. Sanchez-Escalante A., Djenane D., Torrescano G., Beltran J.A., and Roncales P. The effects of ascorbic acid, taurine, carnosine, and rosemary powder on colour and lipid stability of beef patties packaged in modified atmosphere. Meat Science 58 (2001) 421-429
22. Sanchez-Escalante A., Djenane D., Torrescano G., Beltran J.A., and Roncales P. Antioxidant action of borage, rosemary, oregano, and ascorbic acid in beef patties packaged in modified atmosphere. Journal of Food Science 68 (2003) 339-344
23. SAS Institute Inc. SAS system for windows. Release 8.12 (2001), SAS Institute, Inc., Cary, NC, USA
24. Seideman S.C., Cross H.R., Smith G.C., and Durland P.R. Factors associated with fresh meat color: a review. Journal of Food Quality 6 (1984) 211-237
25. Shelef L.A., Naglik O.A., and Bogen D.W. Sensitivity of some common food-borne bacteria to the spices sage, rosemary, and allspice. Journal of Food Science 45 (1980) 1042-1044
26. Tarladgis B.G., Watts B.M., Younathan M.T., and Dugan L.R. A distillation method of quantitative determination of malonaldehyde in rancid foods. Journal of the American Oil Chemist's Society 37 (1960) 44-48
27. Zheng W., and Wang S.Y. Antioxidant activity and phenolic compounds in selected herbs. Journal of Agricultural and Food Chemistry 49 (2001) 5165-5170