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Presenter: Vipasha Sood

INTRODUCTION

❖The bison industry in Canada is small but growing in size and trying to position their meat products in the Canadian red meat market place.

Steiner et al. (2010)

❖On meat palatability traits, bison meat has been more tender, more juicy and had lower shear force than beef cattle.

Koch et al. (1995) and Larick et al. (1989)

INTRODUCTION

Early research indicated noticeable differences between bison and beef cattle on meat shelf life traits.

❖ Dark red colour ❖ Consistently unstable (early browning) under retail aerobic packaging conditions. ❖ High retail losses: stock out, markdowns and waste due to expired display life. ❖ Losing fresh meat market , it is sold frozen.

Is it possible improve the inherent color problems through postmortem technologies? INTRODUCTION

INTRODUCTION

Some technologies have been applied on bison meat:

❖Blast chilling. ❖Spray chilling. ❖Elevated temperature conditioning. ❖Moisture enhancement and marination.

With limited or no significant effects

Janz et al. (2000); Janz et al. (2001); Dhanda et al. (2002); Janz and Aalhus, (2006); Pietrasik et

• al. (2006)

It is important to explore other technologies for bison meat which have been successful in improving shelf life attributes in beef steaks. INTRODUCTION

❖ EOs from oregano and rosemary have potential as natural food antioxidants.

(Nieto, Jongberg, Andersen, & Skibsted, 2013)

❖ Rosemary extract delayed meat discoloration and extending the shelf life time of meat from around 9 to 13 days.

(Ortuño, Serrano, Jordán, & Bañón, 2014)

❖ Plants extracts from Origanum dictamnus prevent oxidation in porcine meat.

(Møller, Madsen, Aaltonen, & Skibsted, 1999; Tanabe, Yoshida, & Tomita, 2002)

PREVIOUS RESEARCH

To examine the effects of essential oils (rosemary and oregano) on color and oxidative stability of bison strip loins in retail display conditions.

OBJECTIVE

MATERIALS AND METHODS

MATERIALS AND METHODS

Strip loins (n=10) from grade A1 bison carcasses obtained and aged for 7 d at 4 °C.

MATERIALS AND METHODS

At day 7 post mortem, initial steak (2.5 cm thick) was

• btained for metmyoglobin

reducing activity (MRA) and

• xygen

consumption (OC) analysis according to AMSA (2012) before injecting with essential oils.

MATERIALS AND METHODS

❖ Allotted to treatments with essential oils (non-enhanced, 0.05 % rosemary extract and 0.08% oregano extract in the final product at a 10% pump level). ❖ Rest of the loin portion was cut into 3 equal portions; weighed, pH and temperature were determined.

MATERIALS AND METHODS

Steaks were PVC-overwrapped and placed in retail cabinets for five days at 3 °C under light emitting diodes (LED) at 1240 lx.

MATERIALS AND METHODS

Treatments were evaluated for: ❖ pH and drip loss. ❖ Three scans for instrumental (L*, a*, b*) color was determined using a Minolta Chroma Meter CR-410 (D65, 2°, A 2.54 cm). ❖ Six trained panelists evaluated the samples for display color and discoloration (at each 24 h interval) according to AMSA (2012). ❖ Oxidative rancidity was evaluated by measuring thiobarbituric acid reactive substances (TBARS; mg/kg; Buege and Aust, 1978).

MATERIALS AND METHODS

RESULTS

RESULTS

❖ The pH of rosemary and oregano injection solution were 6.8 and 4.45, respectively. ❖ Regardless of time in retail display, the pH values of injected strip loins were not different among treatments (P > 0.05). ❖ Regardless of treatment, the pH in all samples decreased (P < 0.05) by the end of the retail display period (d 0 = 5.76 and d 4 = 5.63).

Table 1. Changes on physical and metabolic parameters of bison steaks injected with oregano and rosemary essential oils.

Variable Ref1 Control Oregano Rosemary SEM Drip loss, %

• 3.54a

7.07b 6.47b 0.34 OC 31.07ab 44.52a 24.06b 35.64a 6.67 MRA 51.88b 42.62a 49.31b 40.46a 3.42

ab Means with different superscripts were significantly different (P < 0.05).

SEM: standard error of the mean.

1Reference: steak obtained at d 0 before cut the striploin into three equal portions and allotted to

1 out of 3 treatments with essential oils. OC : oxygen consumption MRA: Metmyoglobin reducing activity

RESULTS

• Fig. 1. Trained panelists color scores (1=pale red or pale pinkish red; 8=very dark or

tannish red or brown) and surface discolouration (1=no discolouration; 6=extensive discoloration, 81–100%) for strip-loin injected with oregano and rosemary.

RESULTS

1 2 3 4 5 6 0d 2d 4d Time in retail display (days) Surface discoloration 1 2 3 4 5 6 7 8 0d 2d 4d Color Score Time in retail display (days)

Figure 2. Changes in L*, Chroma and Hue measurements during retail display (0-4 d) in strip-loins injected with oregano and rosemary.

32 34 36 38 40 42 44 46 48 0d 2d 4d L* Time in retail display (days) 20 22 24 26 28 30 32 34 36 0d 2d 6d Hue Time in retail display (days) 10 12 14 16 18 20 22 24 26 0d 2d 4d Chroma Time in retail display (days)

RESULTS

OREGANO CONTROL

RESULTS

0.670a 0.387b 0.728a 0.1 0.2 0.3 0.4 0.5 0.6 0.7 0.8 TBARS, mg/kg Treatment

Control Oregano Rosemary

Figure 3: TBARS in strip-loin steaks for control, oregano, and rosemary treatments at the end of retail display period. SEM = 0.07

CONCLUSIONS

❖ Essential oils did not affect the ultimate pH of the bison steaks. ❖ Essential oil from oregano can considerably improve color stability of bison steaks due to its antioxidants properties and ability to increase MRA capacity in the bison meat.

CONCLUSIONS

❖ Effectiveness of essential oils (rosemary and oregano) in reducing protein oxidation. ❖ Palatability (sensory analysis) of fresh bison meat injected with essential oils. ❖ Determination of Total iron, Non-heme iron and heme iron content in fresh bison meat.

FUTURE RESEARCH

ACKNOWLEDGEMENTS

❖ The project is supported by NSERC discovery grant. Application number RGPIN-2016-06006 ❖ Dr. Argenis Rodas-González: Advisor

THANK YOU!

Dhanda, J., Pegg, R., Janz, J., Aalhus, J., & Shand, P. (2002). Palatability of bison semimembranosus and effects of marination. Meat science, 62(1), 19-26. Janz, J., & Aalhus, J. (2006). Meat quality, bacteriology and retail case life of bison longissimus lumborum following spray chilling. Journal of Muscle Foods, 17(3), 330- 342. Janz, J., Aalhus, J., & Price, M. (2001). Blast chilling and low voltage electrical stimulation influences on bison (Bison bison bison) meat quality. Meat science, 57(4), 403-411. Janz, J., Aalhus, J., Price, M., & Schaefer, A. (2000). The influence of elevated temperature conditioning on bison (Bison bison bison) meat quality. Meat science, 56(3), 279-284. Koch, R., Jung, H., Crouse, J., Varel, V., & Cundiff, L. (1995). Growth, digestive capability, carcass, and meat characteristics of Bison bison, Bos taurus, and Bos x

• Bison. Journal of animal science, 73(5), 1271-1281.

Larick, D., Turner, B., Koch, R., & Crouse, J. (1989). Influence of phospholipid content and fatty acid composition of individual phospholipids in muscle from Bison, Hereford and Brahman steers on flavor. Journal of Food Science, 54(3), 521-526.

REFERENCES

Møller, J.K.S., Madsen, H.L., Aaltonen, T., Skibsted L.H. (1999). Dittany (Origanum dictamnus) as a source of water-extractable antioxidants. Food Chemistry, 64, 215– 219. Nieto, G., Jongberg, S., Andersen, M. L., & Skibsted, L. H. (2013). Thiol oxidation and protein cross-link formation during chill storage of pork patties added essential oil of

• regano, rosemary, or garlic. Meat science, 95(2), 177-184.

Ortuño, J., Serrano, R., Jordán, M. J., & Bañón, S. (2014). Shelf life of meat from lambs given essential oil-free rosemary extract containing carnosic acid plus carnosol at 200

• r 400mgkg− 1. Meat science, 96(4), 1452-1459.

Pietrasik, Z., Dhanda, J. S., Shand, P. J., & Pegg, R. B. (2006). Influence of injection, packaging, and storage conditions on the quality of beef and bison steaks. Journal of food science, 71(2), S110-S118. Steiner, B., Gao, F., & Unterschultz, J. (2010). Alberta consumers’ valuation of extrinsic and intrinsic red meat attributes: A choice experimental approach. Canadian Journal

• f Agricultural Economics/Revue canadienne d'agroeconomie, 58(2), 171-189.

Tanabe, H., Yoshida, M., Tomita N. (2002).Comparison of the antioxidant activities of 22 commonly used culinary herbs and spices on the lipid oxidation of pork meat. Animal Science Journal, 73, 389–393.