OXIDATIVE RESISTANCE OF THE PORCINE AND BOVINE MEAT TREATED WITH SEVERAL TYPES OF VEGETABLE POLIPHENOLIC EXTRACTS
Abstract
Extracts of vegetable origin are used widely nowdays in the food industry in the role of antioxidants, especially in the meat processing industry and in the industry of its byproducts. Subject of this study have been porcine and bovine meat samples, which have been subjected to poliphenolic extracts, such as those from: tea, rosemary conserved in a timeframe of 1, 4, 7 and 10 days. TBA (thiobarbituric acid) assay shows that poliphenolic extracts tend to increase oxidative endurance of meat sample. Lipids oxidation degree of the samples of porcine and bovine meat treated with rosemary, oregano and tea poliphenolic extracts is lower than the control samples in both types of meat (eather in treated or not teated in 85°C samples). The samples wich have been subjected to tea poliphenolics extract shows a lower lipid oxidation degree copared not only to control samples but eather to the samples treated with the other poliphenolic extracts, in both types of meat eather in cooked and raw conditions. Lipid oxidation degree in bovine and porcine meat results greater in temperature treated samples compared to those in raw state. Comparative assessments of poliphenolic extracts in both types of meat indicate that use of poliphenolic extracts of natural vegetable origin serves as antioxidant contributing to the prolonged duration of meat conservation and to the increase of its nutritional value, seen in relation to physiological and health effects.Downloads
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