Herbal Extracts for Ensuring Pork Meat Quality during Cold Storage

Grāmatiņa, Ilze; Sazonova, Sanita; Krūma, Zanda; Skudra, L.; Prieciņa, Līga

doi:10.1515/prolas-2017-0080

Cited by 3 publications

(3 citation statements)

References 28 publications

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“…The results of earlier studies indicated that phenolic compounds from the spices (their ethanol extracts) show strong antioxidant activities both in model systems and food [10][11][12][13][14]. These ethanol extracts also showed antibacterial activity [15][16][17]. In the previous studies, their effectiveness was assessed in various differently processed meat products.…”

Section: Introductionmentioning

confidence: 99%

“…The similar effect was observed by Manhani et al [25] in the case of the addition of rosemary and oregano commercial extracts (0.04%) to precooked beef hamburgers. Gramatina et al [17] investigate the potential use of ethanol extracts from selected herbals to maintain the pork meat quality during refrigerated storage and they found that oregano and lovage extracts inhibited microbial growth after soaking in the extracts, thus extending the shelf-life of pork meat. Thyme, marjoram, and basil were also studied as antioxidants in meat products.…”

Section: Introductionmentioning

confidence: 99%

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Sensory Analysis in Assessing the Possibility of Using Ethanol Extracts of Spices to Develop New Meat Products

Szymandera‐Buszka

Waszkowiak

Jędrusek‐Golińska

et al. 2020

Foods

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The food industry has endeavoured to move toward the direction of clean labelling. Therefore, replacing synthetic preservatives with natural plant extracts has gained significant importance. It is necessary to determine whether products enriched with such extracts are still accepted by consumers. In this study, consumer tests (n = 246) and sensory profiling were used to assess the impact of ethanol extracts of spices (lovage, marjoram, thyme, oregano, rosemary, and basil; concentration 0.05%) on the sensory quality of pork meatballs and hamburgers. The desirability of meat products with spice extracts to consumers depended on the added extract. The highest scores were for products with lovage extract, whose sensory profile was the most similar to the control sample without the addition of an extract (with higher intensity of broth taste compared with the others). Products with rosemary and thyme extracts were characterised by lower desirability than the control. This was related to the high intensity of spicy and essential oil tastes, as well as the bitter taste in the case of products with thyme. The studied extracts of spices allow for the creation of meat products (meatballs and hamburgers) with high consumer desirability, however, the high intensity of essential oil and spicy tastes might be a limitation.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Sensory Analysis in Assessing the Possibility of Using Ethanol Extracts of Spices to Develop New Meat Products

Szymandera‐Buszka

Waszkowiak

Jędrusek‐Golińska

et al. 2020

Foods

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“…The pH value is correlated with drip loss, color, or tenderness of the meat, high ultimate pH causes DFD meat (pH > 6), low pH causes meat PSE (pH < 5.2) [8], pH value will yield the best meat quality and long storage (5.2 < pH < 6) [9]. The addition of cinnamon (80 mg/kg of feed) stabilizes and maintains the optimal pH after 24 hours of storage [23], the cinnamon powders-supplemented diet (80 mg/kg of feed) stabilizes and maintains the optimal pH after 24 hours of storage [23], and the addition of herbal extracts what has much phenol stabilizes the pH value after 18 days of storage (pH = 5.69) [13], using of garlic increased to pH value [4] 3 days after slaughter than the control treatment [26]. Enhancing meat color stability when lipid oxidation was prevented [26], this conclusion has demonstrated by the study of garlic supplementation in the diet of pigs.…”

Section: Discussionmentioning

confidence: 99%

Influence of the Combination of Herbal Extracts and Essential Oils on Meat Quality After Slaughter

Duong¹,

Chanh²,

Mi³

et al. 2022

Act Sci VetSci

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The experiment aimed to evaluate the influence of the combination herbal extracts and essential oils on meat quality after slaughter. A total of four hundred fifty crossbred weaned pigs [(Yorkshire -Landrace) x Duroc; 28 days old; 7.21 ± 0.08 kg of BW] were randomly allotted to 3 treatments in a randomized complete design. The 3 treatments included (1) a basal diet, (2) the basal diet + 3 g/kg of feed CHE (a combination of herbal extracts and essential oils) and (3) the basal diet + 5 g/kg of feed CHE. Finishing the study, six pigs (3 barrows and 3 gilts) per treatment were slaughtered at 103.2 ± 1.4 kg of BW). The Longissimus dorsi (LD) muscles, were removed from the carcass at the 10 th to 15 th ribs with a weight of 1.5 -2.5 kg, vacuum-packed, and stored frozen (4°C) for meat quality parameter. The results showed that using the combination of herbal extracts and essential oils improved the quality pork after slaughter. Specifically, at 24 hours after slaughter, the L* value in the CHE 5 g/kg feed supplement treatment (53.202) was significantly higher (P < 0.001) compared with other treatments. At both time points measurement, the b* values were lower when using CHE -supplemented diet. Similarly, the drip loss rate after 24 hours of slaughter in 3 treatments was 0.358; 0.351; 0.315 with P < 0.05. In addition, the shear force in the treatment supplemented with CHE 5 g/kg feed (20.25 N) was not significantly higher (P > 0.05) than in the treatments supplemented with CHE 3 g/kg feed (18.26 N) and the treatment without CHE (17.48 N). The addition of herbal preparations tended to improve the nutritional profile and fatty acid composition of pork, but this difference was not statistically significant (P > 0.005).

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Natural preservatives in meat products

Sośnicka

2020

Biotechnology and Food Science

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Herbal Extracts for Ensuring Pork Meat Quality during Cold Storage

Cited by 3 publications

References 28 publications

Sensory Analysis in Assessing the Possibility of Using Ethanol Extracts of Spices to Develop New Meat Products

Sensory Analysis in Assessing the Possibility of Using Ethanol Extracts of Spices to Develop New Meat Products

Influence of the Combination of Herbal Extracts and Essential Oils on Meat Quality After Slaughter

Natural preservatives in meat products

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