Sage extracts obtained with cold plasma improves beef quality. (December 2022)

• Record Type: Journal Article
• Authors: Pogorzelska-Nowicka, Ewelina; Górska-Horczyczak, Elżbieta; Hanula, Monika; Marcinkowska-Lesiak, Monika; Pogorzelski, Grzegorz; Wierzbicka, Agnieszka; Półtorak, Andrzej
• Is Part Of: Meat science. Volume 194(2022)
• Publication Date: 2022-12
• Subjects: Cold plasma extraction -- Novel extraction -- Green chemistry -- Beef quality -- Oxidation; Meat -- Periodicals; Meat industry and trade -- Periodicals; Viande -- Périodiques; Viande -- Industrie -- Périodiques; Meat; Meat industry and trade; Periodicals; 641.36
• DOI: 10.1016/j.meatsci.2022.108988
• Languages: English
• ISSNs: 0309-1740

Abstract

Abstract: The aim of the study was to verify the effect of sage extracts obtained using cold plasma on the quality of ground beef. Patties with a different content of sage extracts (0.05% and 0.075%) obtained either by conventional extraction (S0.05, S.0.075) or with cold plasma assistance (SP0.05, SP0.075) were packed under a modified atmosphere (80%O2 ) and stored in cold conditions for 8 days. Sage extracts addition had no impact on pH, weight loss, colour, content of each myoglobin form, texture, aroma and overall acceptability of raw meat measured on the last storage day ( P < 0.05). However, lipid oxidation was inhibited the most in meat with the highest share of sage extract obtained using cold plasma ( P < 0.05). This group was also characterized by the highest amount of n-3 fatty acids at the end of storage ( P < 0.05). Moreover, the addition of sage at 0.075% prevented hexanal formation in samples. Thus, cold plasma extracts may be introduced in the meat industry.