Effect of Commercial Rosemary Oleoresin Preparations on Ground Chicken Thigh Meat Quality Packaged in a High-Oxygen Atmosphere
Four commercial rosemary oleoresin preparations were added to ground chicken thigh meat at the recommended levels of the manufacturer then packaged in 80% O₂-20% CO₂ modified atmosphere trays. The rosemary preparations differed in oil and water solubility, dispersion properties, or both. Addition of...
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| Veröffentlicht in: | Poultry science 2008, Vol.87 (1), p.170-179 |
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| creator | Keokamnerd, T Acton, J.C Han, I.Y Dawson, P.L |
| description | Four commercial rosemary oleoresin preparations were added to ground chicken thigh meat at the recommended levels of the manufacturer then packaged in 80% O₂-20% CO₂ modified atmosphere trays. The rosemary preparations differed in oil and water solubility, dispersion properties, or both. Addition of rosemary to ground chicken had an overall positive effect on raw meat appearance during storage and cooked meat flavor. No effect on bacterial growth was observed due to rosemary addition. However, oxidation was slowed in meat with added rosemary as indicated by lower TBA values, lower hexanal concentrations, and sensory scores. Color (redness) was more stable in meat with added rosemary compared with meat without rosemary, as reflected in redness (a*) values, hue angles, and visual scores. Of the 4 rosemary preparations tested, the oil-soluble, most concentrated preparation (HT-O) was most effective in maintaining meat quality compared with the other 3 types tested. |
| doi_str_mv | 10.3382/ps.2007-00066 |
| format | Article |
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The rosemary preparations differed in oil and water solubility, dispersion properties, or both. Addition of rosemary to ground chicken had an overall positive effect on raw meat appearance during storage and cooked meat flavor. No effect on bacterial growth was observed due to rosemary addition. However, oxidation was slowed in meat with added rosemary as indicated by lower TBA values, lower hexanal concentrations, and sensory scores. Color (redness) was more stable in meat with added rosemary compared with meat without rosemary, as reflected in redness (a*) values, hue angles, and visual scores. 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The rosemary preparations differed in oil and water solubility, dispersion properties, or both. Addition of rosemary to ground chicken had an overall positive effect on raw meat appearance during storage and cooked meat flavor. No effect on bacterial growth was observed due to rosemary addition. However, oxidation was slowed in meat with added rosemary as indicated by lower TBA values, lower hexanal concentrations, and sensory scores. Color (redness) was more stable in meat with added rosemary compared with meat without rosemary, as reflected in redness (a*) values, hue angles, and visual scores. Of the 4 rosemary preparations tested, the oil-soluble, most concentrated preparation (HT-O) was most effective in maintaining meat quality compared with the other 3 types tested.</description><subject>Aldehydes - analysis</subject><subject>Animals</subject><subject>appearance (quality)</subject><subject>carbon dioxide</subject><subject>chicken thigh meat</subject><subject>Chickens</subject><subject>Colony Count, Microbial - veterinary</subject><subject>Color</subject><subject>flavor</subject><subject>Food Handling - methods</subject><subject>Gas Chromatography-Mass Spectrometry</subject><subject>ground chicken meat</subject><subject>Humans</subject><subject>Hydrogen-Ion Concentration</subject><subject>meat quality</subject><subject>modified atmosphere packaging</subject><subject>Oils, Volatile</subject><subject>oleoresins</subject><subject>oxidation</subject><subject>Oxygen</subject><subject>Plant Extracts</subject><subject>Poultry Products - standards</subject><subject>raw meat</subject><subject>rosemary</subject><subject>Rosmarinus</subject><subject>sensory properties</subject><subject>solubility</subject><subject>Taste</subject><subject>Thiobarbituric Acid Reactive Substances</subject><subject>water solubility</subject><issn>0032-5791</issn><issn>1525-3171</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2008</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNpFkDtv2zAUhYmiReM8xqwJp2xKL0VJlMbAyAtI4bRNZuKSurKZSKJKSkC89LdXrg10usP5zgHux9i5gGspy_TbEK9TAJUAQFF8YguRp3kihRKf2QJApkmuKnHEjmN8A0hFUaiv7EiUoKqsUAv257ZpyI7cN3zpu46Cddjynz5Sh2HLVy35QNH1_DnQgAFH5_vIfc_vg5_6mi83zr5Tz182br3h3wlH_mPC1o1b_oz2HddU87mN_GHOk9XHdj3DN2Pn47ChQKfsS4NtpLPDPWGvd7cvy4fkaXX_uLx5SmyWwjj_UEtZNbkpRWlsAYYalRmDkoQkY0pZo6xMltnM5PUcUJGDAYVUoQWjSnnCrva7Q_C_J4qj7ly01LbYk5-iVgBVpqSYwWQP2uBjDNToIbidCi1A74TrIeqdcP1P-MxfHIYn01H9nz4YnoHLPdCg17gOLurXXykICVBKBYWQfwFWWYbF</recordid><startdate>2008</startdate><enddate>2008</enddate><creator>Keokamnerd, T</creator><creator>Acton, J.C</creator><creator>Han, I.Y</creator><creator>Dawson, P.L</creator><general>Poultry Science Association</general><scope>FBQ</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>2008</creationdate><title>Effect of Commercial Rosemary Oleoresin Preparations on Ground Chicken Thigh Meat Quality Packaged in a High-Oxygen Atmosphere</title><author>Keokamnerd, T ; Acton, J.C ; Han, I.Y ; Dawson, P.L</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c420t-57d339f5b818bc60bef74bba3e13ebb83da39b44c4b5d4bbe650b07ae9ac0b783</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2008</creationdate><topic>Aldehydes - analysis</topic><topic>Animals</topic><topic>appearance (quality)</topic><topic>carbon dioxide</topic><topic>chicken thigh meat</topic><topic>Chickens</topic><topic>Colony Count, Microbial - veterinary</topic><topic>Color</topic><topic>flavor</topic><topic>Food Handling - methods</topic><topic>Gas Chromatography-Mass Spectrometry</topic><topic>ground chicken meat</topic><topic>Humans</topic><topic>Hydrogen-Ion Concentration</topic><topic>meat quality</topic><topic>modified atmosphere packaging</topic><topic>Oils, Volatile</topic><topic>oleoresins</topic><topic>oxidation</topic><topic>Oxygen</topic><topic>Plant Extracts</topic><topic>Poultry Products - standards</topic><topic>raw meat</topic><topic>rosemary</topic><topic>Rosmarinus</topic><topic>sensory properties</topic><topic>solubility</topic><topic>Taste</topic><topic>Thiobarbituric Acid Reactive Substances</topic><topic>water solubility</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Keokamnerd, T</creatorcontrib><creatorcontrib>Acton, J.C</creatorcontrib><creatorcontrib>Han, I.Y</creatorcontrib><creatorcontrib>Dawson, P.L</creatorcontrib><collection>AGRIS</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Poultry science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Keokamnerd, T</au><au>Acton, J.C</au><au>Han, I.Y</au><au>Dawson, P.L</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of Commercial Rosemary Oleoresin Preparations on Ground Chicken Thigh Meat Quality Packaged in a High-Oxygen Atmosphere</atitle><jtitle>Poultry science</jtitle><addtitle>Poult Sci</addtitle><date>2008</date><risdate>2008</risdate><volume>87</volume><issue>1</issue><spage>170</spage><epage>179</epage><pages>170-179</pages><issn>0032-5791</issn><eissn>1525-3171</eissn><abstract>Four commercial rosemary oleoresin preparations were added to ground chicken thigh meat at the recommended levels of the manufacturer then packaged in 80% O₂-20% CO₂ modified atmosphere trays. The rosemary preparations differed in oil and water solubility, dispersion properties, or both. Addition of rosemary to ground chicken had an overall positive effect on raw meat appearance during storage and cooked meat flavor. No effect on bacterial growth was observed due to rosemary addition. However, oxidation was slowed in meat with added rosemary as indicated by lower TBA values, lower hexanal concentrations, and sensory scores. Color (redness) was more stable in meat with added rosemary compared with meat without rosemary, as reflected in redness (a*) values, hue angles, and visual scores. Of the 4 rosemary preparations tested, the oil-soluble, most concentrated preparation (HT-O) was most effective in maintaining meat quality compared with the other 3 types tested.</abstract><cop>England</cop><pub>Poultry Science Association</pub><pmid>18079467</pmid><doi>10.3382/ps.2007-00066</doi><tpages>10</tpages><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0032-5791 |
| ispartof | Poultry science, 2008, Vol.87 (1), p.170-179 |
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| language | eng |
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| source | MEDLINE; EZB-FREE-00999 freely available EZB journals; Alma/SFX Local Collection |
| subjects | Aldehydes - analysis Animals appearance (quality) carbon dioxide chicken thigh meat Chickens Colony Count, Microbial - veterinary Color flavor Food Handling - methods Gas Chromatography-Mass Spectrometry ground chicken meat Humans Hydrogen-Ion Concentration meat quality modified atmosphere packaging Oils, Volatile oleoresins oxidation Oxygen Plant Extracts Poultry Products - standards raw meat rosemary Rosmarinus sensory properties solubility Taste Thiobarbituric Acid Reactive Substances water solubility |
| title | Effect of Commercial Rosemary Oleoresin Preparations on Ground Chicken Thigh Meat Quality Packaged in a High-Oxygen Atmosphere |
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