The effect of grape seed extract (GS; 0.01% and 0.02%), oleoresin rosemary (OR; 0.02%) and water-soluble oregano extract (WS; 0.02%) on oxidative and color stability of cooked beef and pork patties stored at 4 degrees C for 8 d was determined. Fresh beef or pork lean and trim were ground, mixed (30% fat), and divided into 5 portions. Antioxidants mixed with salt (2%) were added. Patties were formed, cooked to an internal temperature of 71 degrees C, overwrapped in PVC, and stored at 4 degrees C. Lipid oxidation, assessed using thiobarbituric acid reactive substances (TBARS) and sensory evaluation, instrumental and visual color, and pH were determined after 0, 2, 4, 6, and 8 d. Based on TBARS values and off-odors associated with lipid oxidation such as rancidity, wet cardboard (for beef patties), and grassy (for beef and pork patties), grape seed extract resulted in the best antioxidant activity in both meat species. It did not change instrumental color measures of redness, yellowness, or color intensity, and appeared to reduce visual green discoloration in beef patties. The higher GS concentration (0.02%) exhibited more antioxidant activity than the lower concentration (0.01%). Therefore, grape seed extract at 0.02% has the potential to reduce oxidative rancidity and improve shelf life of refrigerated cooked beef and pork patties.
PRACTICAL APPLICATIONSConsumer interest in food formulations containing "natural" ingredients has motivated the food industry to evaluate the effectiveness of naturally occurring components of food for functional purposes other than their commonly recognized ones. A variety of antioxidant compounds, mostly phenolic in nature, exist in plant materials. Grape seed extract (0.01-0.02%), rosemary and oregano can provide limited protection against lipid oxidation in higher fat meat products. However, higher levels may prove to be more efficacious than those used in this study.
The objectives of this study were to evaluate consumer attitudes regarding the safety of the food supply, relate food safety concern levels with groups of specific items, regulatory issues and prioritization of food safety funding areas, and to evaluate attitudes and behaviors toward specific food safety issues. As general level of concern with food safety increased, so did concern with chemical, microbiological and regulatory issues. Concern with microbiological issues was higher than in previous studies. Only about 15% of the consumers thought they had contracted a foodborne illness during the last year; >40% thought the source was restaurant food and >25% thought the source was a school or church event. Concerns with cholesterol, salt and sugar were significantly higher than in previous studies. Consumers were very concerned about the inspection of imported foods and restaurant sanitation; however, they did not assign a high priority to funding of regulatory issues such as hiring more inspectors. The majority of consumers surveyed think that genetically modified foods, irradiated foods, food from animals treated with hormones or treated with antibiotics found safe by the Food and Drug Administration, are safe to eat (80, 77, 72 and 74%, respectively); however, about one‐third would not purchase them, and more than 20% have reduced their consumption of some foods because they think they are irradiated, contain genetically modified organisms or are derived from animals treated with hormones or antibiotics. PRACTICAL APPLICATIONS Half the 400 consumers surveyed considered their food very safe, about a 10% decrease since 2002. As far as “chemical issues,” consumers were most concerned with pesticide residues, hormones in poultry and meat, and preservatives. Concern with “microbiological issues” was substantially higher than in past studies. This may be because of the awareness of recent foodborne illness outbreaks linked to restaurant sanitation and meat being thoroughly cooked. Even though consumers were increasingly concerned about microbiological and regulatory issues, the priority for funding more inspectors for foodservice and manufacturing facilities was not higher. Consumers who were very concerned with food safety generally gave moderately high priority to funding mandatory labeling of foods containing genetically modified organisms (GMOs), and human health studies to understand the risks of hormones in food animals. If the Food and Drug Administration determined that irradiated foods, those containing GMOs and products derived from animals treated with either antibiotics or hormones are safe, more than 70% of consumers believe they are safe to eat; however, 18–28% have reduced their consumption of these foods and more than one‐third would pay more for products guaranteed not to have been so treated. These findings demonstrate that consumer concerns about food safety are a moving target and that concern, attitudes and behaviors are inconsistent. This implies that while general food safety educati...
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