Antioxidant properties of selected Oriental non-culinary/nutraceutical herb extracts as evaluated in raw and cooked meat

• Published in: Meat science Vol. 70; no. 1; pp. 25 - 33
• Main Authors: Han, J., Rhee, K.S.
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01-05-2005; Elsevier
• Subjects: Angelica; antioxidant activity; Antioxidant properties; Aroma and flavouring agent industries; Beef; Biological and medical sciences; Caesalpinia sappan; color; cooked foods; flavorings; food additives; Food industries; food storage; Fundamental and applied biological sciences. Psychology; Goat meat; ground beef; ground meat; hamburgers; herbal medicines; herbs; lipid peroxidation; lipids; Meat and meat product industries; meat quality; medicinal plants; natural additives; Oriental non-culinary/nutraceutical herbs; oxidation; oxidative stability; Paeonia; phenolic compounds; plant extracts; raw meat; refrigeration; Rehmannia; Rosemary; storage time; thiobarbituric acid-reactive substances; Goat meat; Rosemary; Antioxidant properties; Oriental non-culinary/nutraceutical herbs; Beef; Spice; Meat product; Flavoring crop; Extract; Oriental non-cultinary/nutraceutical herbs; Antioxidant
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/j.meatsci.2004.11.017

Ethanol extracts of white peony (WP), red peony (RP), sappanwood (SW), Moutan peony (MP), rehmania (RE) or angelica (AN) were individually added to ground goat meat at 0.5–2.0% (g dry extract/100 g final meat sample), and raw and cooked samples were aerobically refrigerated for 0, 3 or 6 days. These extracts and rosemary extract (RO) were also individually added to salted or unsalted ground beef at 0.01–0.25% and refrigerated as raw or cooked patties. WP, RP, RE, SW and MP markedly reduced (
P
<
0.05) lipid oxidation in cooked–stored goat meat. With 0.25% of WP, RP, SW, MP or RO in beef, lipid oxidation during storage was minimal in raw and cooked patties (plain or salted); raw patty redness values at day 6 were higher (
P
<
0.05) for SW, WP, RP or MP than RO treatment or the control. At 0.01%, SW was more antioxidative (
P
<
0.05) than the other extracts.