26 Extending the Shelf-life of Beef Bone-in Short Rib Steaks Using Acerola Cherry Powder and Rosemary Extract. (7th May 2021)

• Record Type: Journal Article
• Authors: Van Buren, Jessie B; Buseman, Brianna; Weber, Tanya; Nasados, James; Lancaster, Jessica M; Smart, Jaxon; Bass, Phillip; Colle, Michael
• Is Part Of: Journal of animal science. Volume 99(2021)Supplement 1
• Page Start: 29
• Page End: 30
• Publication Date: 2021-05-07
• Subjects: antioxidants -- shelf-life -- beef; Livestock -- Periodicals; Livestock; Electronic journals; Periodicals; 636.005
• DOI: 10.1093/jas/skab054.051
• Languages: English
• ISSNs: 0021-8812

Abstract

Abstract: Improving the shelf-life of beef bone-in short rib steaks, which are commonly exported, will increase beef export demand and subsequently producer profits. The objective was to determine the effect of the topical application of acerola cherry powder and rosemary extract from various suppliers on beef bone-in short rib shelf-life. Beef bone-in short ribs (IMPS 123A) (n = 18) from USDA Choice carcasses were aged for 28 days post-fabrication at 0°C. Steaks 1.02 cm-thick were systematically assigned based on location to treatments including: untreated control (C), topically sprayed (~2ml) with an acerola cherry powder solution (0.05%) from one of three suppliers (C1, C2, C3), or topically sprayed (~2ml) with a rosemary extract solution (0.10%) from one of three suppliers (R1, R2, R3). Steaks were assigned to day 0 lipid oxidation or 4 days of retail display followed by day 4 lipid oxidation. Steaks were weighed on day 0 and 4 to determine fluid loss. Throughout retail display, objective and subjective color were measured twice daily on the lean and bone marrow portions of the steaks. Data were analyzed using the Mixed Model procedure of the Statistical Analysis System. Lipid oxidation (P = 0.323) did not differ between treatments. However, treatments differed in fluid loss (P = 0.024), where steaks treated with C1, C2, C3, R2, and R3 had less fluid lost than control steaks. Subjective color evaluation of lean color (P < 0.0001) and uniformity (P < 0.001) differed between treatments. Steaks treated with C1, C2, C3, and R3 were a brighter red than control steaks. Treatments differed when measuring bone marrow L* (P < 0.001), a* (P < 0.001), and b* (P = 0.004), where R3 treated marrow was the darkest, reddest, and yellowest. Natural antioxidants, specifically acerola cherry powder and rosemary extract, improved steak color and water holding capacity of beef bone-in short ribs aged for an extended period.