<abstract xmlns="http://www.w3.org/1999/xhtml"><p>Oxidation and microbial spoilage have a negative effect on the quality of meat and meat products, causing changes in their sensory and nutritional properties. Herbs contain biologically active compounds, like phenols with antioxidative and antimicrobial properties. Phenols can be used as substitutes for commercial antioxidants to prevent lipid oxidation, thus maintaining the colour and flavour of the product. The aim of the study was to investigate the the potential use of herbal extracts in ethanol/water application for the maintenance of pork meat quality during storage. Four herbs growing in Latvia — nettle (<italic>Urtica dioica</italic> L.), lovage (<italic>Levisticum officinale</italic> L.), oregano (<italic>Origanum vulgare</italic>), and horseradish (<italic>Armoracia rusticana</italic> L.) were chosen for the study. An optimal ethanol concentration for the extraction of the phenolic compounds was obtained with ethanol 50%/water 50% concentration (v/v). Prepared herbal extracts were added to chilled pork to determine the quality of the pork during storage. Changes in meat quality and its sensory properties for chilled pork without extracts appeared on day 18 of storage. Negative changes in sensory properties of meat samples with nettle extract were observed on day 22 of storage, and with lovage, oregano, and horseradish extracts on day 32. Statistically significant differences (<italic>p</italic> ≤ 0.05) were observed for microbiological indices between pork samples with herbal extracts and the control sample.</p></abstract>

Oxidation and microbial spoilage have a negative effect on the quality of meat and meat products, causing changes in their sensory and nutritional properties. Herbs contain biologically active compounds, like phenols with antioxidative and antimicrobial properties. Phenols can be used as substitutes for commercial antioxidants to prevent lipid oxidation, thus maintaining the colour and flavour of the product. The aim of the study was to investigate the the potential use of herbal extracts in ethanol/water application for the maintenance of pork meat quality during storage. Four herbs growing in Latvia — nettle (Urtica dioica L.), lovage (Levisticum officinale L.), oregano (Origanum vulgare), and horseradish (Armoracia rusticana L.) were chosen for the study. An optimal ethanol concentration for the extraction of the phenolic compounds was obtained with ethanol 50%/water 50% concentration (v/v). Prepared herbal extracts were added to chilled pork to determine the quality of the pork during storage. Changes in meat quality and its sensory properties for chilled pork without extracts appeared on day 18 of storage. Negative changes in sensory properties of meat samples with nettle extract were observed on day 22 of storage, and with lovage, oregano, and horseradish extracts on day 32. Statistically significant differences (p ≤ 0.05) were observed for microbiological indices between pork samples with herbal extracts and the control sample.

Herbal Extracts for Ensuring Pork Meat Quality during Cold Storage

Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences.

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

{"article-title":"Herbal Extracts for Ensuring Pork Meat Quality during Cold Storage"}

Oxidation and microbial spoilage have a negative effect on the quality of meat and meat products, causing changes in their sensory and nutritional properties....

Herbal Extracts for Ensuring Pork Meat Quality during Cold Storage

Publicado en línea: 19 ene 2018

Páginas: 453 - 460

Recibido: 12 dic 2016

Aceptado: 15 nov 2017

DOI: https://doi.org/10.1515/prolas-2017-0080

Palabras clave
oregano extract, lovage extract, nettle extract, phenols, pork

© 2017 Ilze Grāmatiņa et al., published by De Gruyter Open

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Herbal Extracts for Ensuring Pork Meat Quality during Cold Storage

Publicado en línea: 19 ene 2018

Páginas: 453 - 460

Recibido: 12 dic 2016

Aceptado: 15 nov 2017

DOI: https://doi.org/10.1515/prolas-2017-0080

Palabras claveoregano extract, lovage extract, nettle extract, phenols, pork

© 2017 Ilze Grāmatiņa et al., published by De Gruyter Open

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Palabras clave
oregano extract, lovage extract, nettle extract, phenols, pork