Sage extracts obtained with cold plasma improves beef quality. (December 2022) - Pogorzelska-Nowicka, Ewelina
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.