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Antioxidant properties of plum concentrates and powder in precooked roast beef to reduce lipid oxidation
- Nuñez de Gonzalez, M.T., Hafley, B.S., Boleman, R.M., Miller, R.K., Rhee, K.S., Keeton, J.T.
- Meat science 2008 v.80 no.4 pp. 997-1004
- antioxidant activity, plums, juice concentrates, powdered foods, precooked foods, beef, roasting, lipid peroxidation, color, off flavors, food storage, storage quality, meat processing, meat quality, brining
- Boneless beef roasts (Semimembranosus + Adductor) were injected (20%) with a brine containing (1) no plum ingredient (control), (2) 2.5 or 5% fresh plum juice concentrate (FP), (3) 2.5 or 5% dried plum juice concentrate (DP), or (4) 2.5 or 5% spray dried plum powder (PP). Whole roasts were cooked, vacuum-packaged and stored at <4.0°C for 10wk. At 2wk intervals, evaluations were performed on sliced product to determine vacuum-packaged purge, Allo-Kramer shear force, lipid oxidation (TBARS), color space values, and sensory attributes. All plum ingredients reduced TBARS values and had minimal effects on tenderness, sensory characteristics, color and appearance. Small changes in purge, color values, TBARS and some sensory properties were found during storage. These results indicate that 2.5% FP or DP could be incorporated into precooked beef roasts to reduce lipid oxidation and potentially, warmed-over flavor (WOF).