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

Tawanda Tayengwa, Obert C. Chikwanha, Pieter Gouws, Michael E.R. Dugan, Timothy Mutsvangwa, Cletos Mapiye
Meat science 2020 v.162 pp. 108029
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
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.