title: The use of natural herbal extracts for improving the lipid stability and sensory characteristics of irradiated ground beef.
abstract: Ground Longissimus dorsi of beef were treated with herbal extracts of marjoram, rosemary and sage at concentration of 0.04% (v/w), radiation (2 or 4.5 kGy) or their combination. Treated samples were stored at 5°C and analyzed periodically for thiobarbituric acid reactive substances (TBARS), sensory characteristics and psychrotrophic bacterial counts during storage for 41 and 48 days for samples treated at 2 and 4.5 kGy respectively. Results demonstrated a significant benefit of the addition of herbal extracts to the ground beef prior to irradiation. All three extracts significantly (P<0.05) lowered the TBARS values and off-odor scores and significantly (P<0.05) increased color and acceptability scores in all samples with marjoram being the most effective. The combination treatment with herbal extracts plus irradiation resulted in extension of the shelf life of samples treated with 2 kGy by one week and samples treated with 4.5 kGy by two weeks, over that treated with irradiation alone. In conclusion, the addition of herbal extracts can minimize lipid oxidation, improve color and decrease off-odor production in irradiated ground beef.
authors.affiliation: Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Cairo University, Giza, Egypt. mohamed.34@osu.edu
authors.forename: Hussein M H
authors.initials: HM
authors.lastname: Mohamed
authors.forename: Hayam A
authors.initials: HA
authors.lastname: Mansour
authors.forename: M Diaa El-Din H
authors.initials: MD
authors.lastname: Farag
mesh_terms: D000818:Animals; D000975:Antioxidants / Q000494:pharmacology*; D001419:Bacteria / Q000187:drug effects; D002417:Cattle; D015169:Colony Count, Microbial; D003116:Color; D005514:Food Irradiation; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods*; D006801:Humans; D015227:Lipid Peroxidation / Q000187:drug effects*; D008460:Meat / Q000032:analysis* / Q000382:microbiology; D009812:Odorants; D028321:Plant Preparations / Q000494:pharmacology*; D017392:Thiobarbituric Acid Reactive Substances
chemical_list: D000975:Antioxidants; D028321:Plant Preparations; D017392:Thiobarbituric Acid Reactive Substances