Improving the Sensory and Oxidative Stability of Cooked and Chill‐Stored Lamb Using Dietary Rosemary Diterpenes

Abstract

Two dietary rosemary extracts (DREs) containing diterpenes (carnosic acid and carnosol at 1:1 and 2:1 w:w) were tested in fattening lambs to stabilize the sensory quality of cooked and chill-stored patties. A total of 63 lambs were fed freely for 80 ± 5 d with a basal diet supplemented or not with DRE. Minced leg meat from each lamb was used to make patty batches. The patties were cooked at 72 ºC for 2 min, aerobically packed, kept at 2 ºC for up to 4 d and then reheated. Sensory traits (color, odor, flavor, and texture), CIELab color, and lipid oxidation (assessed as TBARS) were determined. In a first experiment, the lamb diet was supplemented with 600 mg of 1:1-DRE or 2:1-DRE kg(-1) feed. The 1:1-DRE diet delayed discoloration, flavor deterioration, and rancidity, while the 2:1-DRE diet was ineffective in this respect. In a second experiment, 4 supplementation levels of 1:1-DRE (0, 200, 400, and 600 mg kg(-1) feed) were compared. Flavor deterioration was delayed when the lamb diet was supplemented with at least 400 mg 1:1-DRE kg(-1) feed. The effects of the diet on the odor, flavor, and color were corroborated by differences in TBARS and CIELab. The results obtained suggest that rosemary diterpenes and/or their active secondary compounds deposited in muscle can act as endogenous antioxidants in cooked lamb. The carnosol intake seems crucial in the antioxidant actions achieved through DRE. The use of rosemary antioxidants in animal feeding would allow meat-based dishes to be preserved longer without adding preservatives.

Optimization of antioxidant efficacy of a deflavored and decolorized rosemary extract: effect of carnosol content on the oxidative stability of paprika colored beef patties

“…StabilRose TM range of de-odorized and decolorized rosemary antioxidants used in the present Since diterpenes may contribute to the unpleasant flavor characteristics, care was taken to keep the 12-Omethyl carnosic acid content low and to maintain a definite ratio of carnosic acid content to the total diterpenes in StabilRose extracts. The ratio of carnosic acid to carnosol was maintained at 1:1 level, in accordance with the early reports for better efficacy (Serrano et al 2014). …”

Antioxidant and antimicrobial effects of dietary supplementation with rosemary diterpenes (carnosic acid and carnosol) vs vitamin E on lamb meat packed under protective atmosphere

“…Lauzurica et al (2005) reported that metmyoglobin was inhibited following 250-1000 mg dietary vitamin E kg − 1 supplementation in chilled-lamb loin packed under 70/30 O 2 /CO 2 MAP for up to 28 days. In addition, color (assessed as CIELab color and by sensory descriptive analysis) was also stabilized using 200-600 mg of different DREs per kg feed in Segureño lamb loin processed under similar retailing conditions to those of the present study (Bañón et al, 2012;Ortuño et al, 2014;Serrano et al, 2014).…”

“…Among the tested rosemary derivatives used in animal feeding, oil-free extracts provided effectual and steady results, probably due to their lack of heterogeneity and the possibility of adjusting the desired proportion of active compounds. For example, raw lamb shelf life was extended by up to 4 days when the lamb diet was supplemented with 200-600 mg diterpenes kg −1 feed (Bañón et al, 2012;Ortuño et al, 2014;Serrano et al, 2014).…”

ω-3 in meat products: benefits and effects on lipid oxidative stability

“…137,138 Rosemary extracts acted as an effective antioxidant when introduced to lamb diets, and also stabilized the sensory quality, TBARS value and color of cooked and chill-stored patties, without the addition of synthetic preservatives. 139 Similarly, the addition of rosemary and -tocopherol acetate to chicken diets revealed that both improved the oxidative stability of meat. 140 Despite many positive results, several commercially manufactured rosemary-based products such as oleoresin were not as effective at reducing lipid oxidation, resulting in various divergences in literature.…”