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Dietary citrus pulp and grape pomace as potential natural preservatives for extending beef shelf life

Author:
Tayengwa, Tawanda, Chikwanha, Obert C., Gouws, Pieter, Dugan, Michael E.R., Mutsvangwa, Timothy, Mapiye, Cletos
Source:
Meat science 2020 v.162 pp. 108029
ISSN:
0309-1740
Subject:
Angus, antioxidant activity, beef, beef cattle, biopreservatives, body weight, cattle finishing, citrus pulp, coliform bacteria, diet, grape pomace, lipids, longissimus muscle, microbial load, oxidation, packaging, shelf life, slaughter, steers, thiobarbituric acid-reactive substances
Abstract:
The shelf-life of beef was compared from 7-months old Angus steers (281 ± 15.4 kg initial body weight) fed 150 g/kg DM dried citrus pulp (DCP) or grape pomace (DGP) for 90 days. The antioxidant activity, bacterial load, and lipid and protein oxidation were evaluated on the longissimus lumborum subjected to air-permeable packaging at days 1, 3, 5, 7 and 9 post-slaughter. Beef antioxidant activity was DGP > DCP > control (P ≤ 0.05). Beef from steers fed DGP or DCP had higher L* values (P ≤ 0.05) and fewer (P ≤ 0.05) coliform counts than steers fed the control diet. Beef antioxidant activity was DGP > DCP > control (P ≤ 0.05). Beef TBARS and carbonyl contents were DGP < DCP < control (P ≤ 0.05). Overall, antioxidant activity decreased (P ≤ 0.05), while bacterial loads, TBARS and carbonyl contents increased (P ≤ 0.05) during retail display for all diets. Current findings indicate that DGP could be a better natural preservative than DCP when included in beef cattle finishing diets.
Agid:
6785106