THE EFFECT OF PLANT EXTRACTS ON COLOUR AND LIPID OXIDATION IN RAW AND COOKED BEEF PATTIES STORED IN MODIFIED ATMOSPHERE PACKS

摘要

IntroductionMeat and meat products are considered to be vital components of a healthy diet and consumption is affected by factors such as product characteristics, consumer and environmental issues. In recent times, a lack of consumer confidence in meat has been triggered by the link between meat consumption and human illnesses such as cardiovascular disease, cancer, hypertension and obesity (Jiménez-Colmenero et al., 2001). Research into developing healthier 'functional' meats and meat products would prove advantageous to the meat industry and ultimately, the consumer, as the link between diet and chronic disease prevention continues to grow. The terms functional food and nutraceutical are used interchangeably and usually defined as any substance that may be considered a food or part of a food which provides medical or health benefits, including the prevention and treatment of disease (DeFelice, 1992). Nutraceuticals are believed to modulate the aetiology of many chronic diseases such as coronary heart disease, cancer, hypertension, osteoporosis and diabetes. In the past number of years, the functional properties of many plant extracts have been investigated for their potential use as novel nutraceuticals. The antioxidant activity of plant extracts is of particular interest because of their potential to replace synthetic antioxidants such as BHA and BHT. The aim of this study was to assess the influence of rosemary (Rosmarinus officinalis L.) (R), oregano (Origanum vulgare L.) (O), sage (Salvia officinalis L.) (S) and echinacea (Echinacea purpurea L.) (E) on colour and lipid oxidation in raw and cooked striploin beef patties stored in modified atmosphere packs (MAP).