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Ability of α-tocopherol, taurine and rosemary, in combination with vitamin C, to increase the oxidative stability of beef steaks packaged in modified atmosphere

Djenane, Djamel, Sanchez-Escalante, Armida, Beltran, Jose A., Roncales, Pedro
Food chemistry 2002 v.76 no.4 pp. 407-415
alpha-tocopherol, ascorbic acid, beef, color, discoloration, lipid peroxidation, modified atmosphere packaging, odors, oxidation, oxidative stability, rosemary, sensory evaluation, shelf life, steaks, taurine, thiobarbituric acid-reactive substances
Fresh beef steaks were sprayed on the surface with vitamin C (500 ppm), taurine (50 mM), rosemary (1000 ppm) and vitamin E (100 ppm), the three latter in combination with 500 ppm of Vitamin C, packaged in modified atmosphere (70% O2+20% CO2+10% N2) and stored at 1±1 °C for 29 days. Metmyoglobin formation, lipid oxidation (TBARS), instrumental colour (CIE a∗), psychrotrophic bacterial counts (PCA) and sensory discolouration and odour were determined. Results demonstrated that surface application of antioxidant combinations resulted in an effective delay of oxidative deterioration of fresh beef steaks. Shelf life was extended beyond that of control, according to evaluation of sensory attributes. Both combinations of vitamin C with either rosemary or taurine significantly (P<0.01) extended the shelf life of fresh beef steaks by about 10 days. Rosemary was the most effective in delaying oxidation processes. The combination of vitamins E and C was significantly (P<0.01) less effective than those combinations in delaying meat oxidation.