Ability of α-tocopherol, taurine and rosemary, in combination with vitamin C, to increase the oxidative stability of beef steaks packaged in modified atmosphere

Djenane, Djamel; Sánchez-Escalante, Armida; Beltrán, José; Roncalés, Pedro

doi:10.1016/s0308-8146(01)00286-2

Cited by 149 publications

(115 citation statements)

References 35 publications

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“…Likewise, Djenane et al (2003) stated a better appearance in beef steaks with added rosemary extracts. Similarly MM, there was a significant interaction (F-value: 59.1, P , 0.01) between DTL diet and storage time (P , 0.01) According to Djenane et al (2002), colour loss is unacceptable when it reaches scores of 3 (using a 5-point descriptive scale), therefore, on a scale of 6 points (as presented in this study), the colour loss would be unacceptable when it reaches scores of 2.5. Table 6 shows that MC reached this score in C after 14 days of storage, whereas in T 1 and T 2 this score Means with different superscripts are significantly different (P , 0.05).…”

Section: Sensory Analysismentioning

confidence: 86%

Administration of distillate thyme leaves into the diet of Segureña ewes: effect on lamb meat quality

Nieto

Bañón

Garrido

2012

Animal

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The effect of including thyme by-products from the distillation industry into the diet of pregnant ewes on the final quality of lamb meat was evaluated during meat storage in modified atmosphere. A total of 36 Segureña ewes were randomly assigned to three homogeneous groups. One group was fed a basal diet (BD) as control (C), whereas the diet of the other two groups was modified by substituting 10% (T1) and 20% (T2) of theBDwith pellets made from 50% barley and 50% distilled thyme leaves (DTL). Meat spoilage (total viable, psychrotroph (PSY), moulds and yeasts, Enterobacteriaceae and lactic acid bacteria), thiobarbituric acid reactive substances (TBARS), colour (CIELabcoordinates, metmyoglobin) and sensory characteristics of fresh lamb meat packed in modified atmosphere packaging (70% O2: 30% CO2) were analysed after storage at 0, 7, 14 and 21 days. In general, theDTL-containing diet inhibited lipid and pigment oxidation in fresh lamb meat. Lower PSY counts and content of secondary oxidation product (TBARS) as a result of addingDTLto the ewe diet, whereas surface redness (a* values) was significantly higher on days 7 and 14. It can be concluded that thyme by-products from the distillation industry could be used as a source of natural antioxidant and antimicrobial in the feed for ewes.

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Section: Sensory Analysismentioning

confidence: 86%

Administration of distillate thyme leaves into the diet of Segureña ewes: effect on lamb meat quality

Nieto

Bañón

Garrido

2012

Animal

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“…Retail packaging of beef in modified atmospheres (MA) under high O 2 (60-80%) provide a stable red meat colour, which is attractive to the consumer (Djenane et al 2000). Another advantage of MA packaged meat is the absence of off-odour when opening packs.…”

Section: Introductionmentioning

confidence: 99%

Influence of vacuum-ageing duration of whole beef on retail shelf life of steaks packaged with oregano (Origanum vulgare L.) active film under high O2

et al. 2016

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Beef Longissimus lumborum (LL) was no aged (LL0), aged for 7 days (LL7) and 14 days (LL14) under vacuum at 1 ± 1°C. The obtained beefsteaks were packaged in high oxygen (Hi-O 2 ) with active packaging (AP) during 13-21 days at 1 ± 1°C. Redness (CIE a* values), metmyoglobin percentage (MetMb%), total flora (PCA), thiobarbituric acid-reactive substances (TBA-RS), instrumental tenderness (Warner-Bratzler shear force: WBSF), and sensory analyses were performed. The various variables differed amongst the ageing times and packaging systems (AP vs. control). Three and ten additional days of retail shelf life were observed for steaks from LL7 and LL14, respectively. AP increased efficiently the retail shelf life of beefsteaks, but did not affect meat tenderness. The extended ageing from 7 to 14 days also induced higher tenderness in beefsteaks and did not show any affect negative effect on other quality parameters. Innovative technology referring to ageing under vacuum combined with Hi-O 2 MA/AP would be desirable for beefsteaks during display and constituted a good alternative for meat supermarkets.

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“…Besides, some reported that a number of compounds contained in the extracts of R. officinalis revealed antibacterial and antifungal properties [20,21].…”

Section: Discussionmentioning

confidence: 99%

In Vitro and In Vivo Effects of Aqueous Extract of Rosmarinus officinalis L. (Rosemary) in The Control of Late Blight Disease of Potato Caused by Phytophthora Infestans Mont. De Bary. in Algeria

2015

Adv Crop Sci Tech

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The fungus Phytophthora infestans is known to develop resistance against the metalaxyl (fungicide), commonly used in the control of potato mildew disease. There is therefore urgent need to explore the potentials of alternative fungicides which are potent, affordable, readily available, easy to prepare and environment friendly. The study was carried out to test the fungicidal potential of aqueous extracts of Rosmarinusofficinalis (Rosemary), in vitro and in vivo on two isolates of P. infestans collected from two potato producing Algerian areas: Bourkika (Tipaza City) and El Abbadia (Aindefla City). Various concentrations of crude extracts of Rosmarinus officinalis applied by direct contact in the following dilutions: 5%, 10% and 20% on medium with pea-agar (PPA), allowed the inhibition of mycelial growth of P. infestans isolates. The observed rates of inhibition exceeded 85% and the inhibitive minimal concentration (CMI) was 5%. Parallel structural modifications, caused by mycelial lyses, as well as the deformation or, and the digestion of the contents of sporangia affected the morphology of both strains from the lowest concentration. The sporulation and the germination were inhibited by this aqueous extract (100%). Also, the absence of resumption of mycelial growth on medium PPA and absence of the mildew symptoms on detached Spunta potato leaves confirmed the fungicidal effect of the Rosemary aqueous extract. This also translated in vivo as significant reduction of the disease was observed. Disease reduction was recorded for the preventive application modes by spraying with the crude aqueous extract (86.2%) and by watering, while for the curative mode with crude extract (81%). On the other hand, Spunta variety was more marked for preventive mode by watering (85%) and the curative one (90%) also, A2 isolate was more inhibited for the application of R. officinalis aqueous extract by curative (83%), spraying mode (86%) and watering modes. Besides, treatments made in preventive modes by spraying and watering showed a total inhibition of the sporulation (100%), exceeding 85% in Spunta variety and 96% for A1 isolate was observed in the curative mode of application. This study thus confirms the antifungal potential of aqueous extract of Rosmarinus officinalis on P. infestans isolates. It is thus recommended for use as bio-fungicide in the management of potato mildew disease.

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Ability of α-tocopherol, taurine and rosemary, in combination with vitamin C, to increase the oxidative stability of beef steaks packaged in modified atmosphere

Cited by 149 publications

References 35 publications

Administration of distillate thyme leaves into the diet of Segureña ewes: effect on lamb meat quality

Administration of distillate thyme leaves into the diet of Segureña ewes: effect on lamb meat quality

Influence of vacuum-ageing duration of whole beef on retail shelf life of steaks packaged with oregano (Origanum vulgare L.) active film under high O2

In Vitro and In Vivo Effects of Aqueous Extract of Rosmarinus officinalis L. (Rosemary) in The Control of Late Blight Disease of Potato Caused by Phytophthora Infestans Mont. De Bary. in Algeria

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