Meat plant extracts

Sato et a2- (34) demonstrated that a variety of common meat additives, inclucnrTg cottonseed flour, nonfat dry milk, spray-dried whey, wheat germ, and textured soy flour, inhibited WOF in the meat system. These products may have exerted their inhibitory effect on WOF through the Maillard reaction, since most of them contain some reducing sugars. Pratt (40) reported soybeans and soy protein concentrate had an inhibitory effect upon development of WOF and was able to demonstrate that the active components are water soluble. Fractionation and analysis of the water-soluble fraction showed the antioxidant activity was due to the presence of isoflavones and hydroxylated cinnamic acids (40). This confirms earlier work showing that the flavonoTcis present in plant extracts inhibit oxidation in sliced roast beef (41 ). 

A-3 Yes, Biological catalysis was first recognized described in the early 1800 in studies of digestion of meat by secretions of stomach conversion of starch into sugar by saliva various plant extracts. In 1850 Louise Pasteur concluded that fermentation of sugar into alcohol by yeast is catalyzed by" FERMENTS " later named than enzymes, are inseparable from living yeast cells, a view that prevailed for many years. 

Rababah T, Hettiarachchy NS, Horax R, Cho MJ, Davis B, Dickson J (2006) Thiobarbituric acid reactive substances and volatile compounds in chicken breast meat infused with plant extracts and subjected to electron beam irradiation. Poult Sci 85 1107-1113... 

Rababah T, Hettiarachchy NS, Eswaranandam S, Meullenet IF, Davis B (2005) Sensory evaluation of irradiated and nonirradiated poultry breast meat infused with plant extracts. J Food Sci 70 S228-S235... 

McCarthy, T.L., Kerry, J.P., Kerry, J.F., Lynch, P.B., and Buckley, D.J. 2001. Evaluation of the antioxidant potential of natural food/plant extracts as compared with synthetic antioxidants and vitamin E in raw and cooked pork patties. Meat Science, 58, 45-52. 

Nissan, L.R., Byrne, D.V., Bertelsen, G., and Skibsled, L.H. 2004. The antioxidative activity of plant extracts in cooked pork patties as evaluated by descriptive sensory profiling and chemical analysis. Meat Science, 68,485-495. 

Ahn et al., (2002) evaluated the effectiveness of selected natural antioxidants added to meat samples at levels of 0.02%, 0.05% and 0.1% to reduce warmed-over flavor development in cooked ground beef. They foimd that 0.1% grape seed extract reduced hexanal content by 97% after 3 d of refrigerated storage, while treated meat showed significantly lower TEARS values than control meat. These authors reported no adverse effects of this natural plant extract on flavor and aroma at the 0.02% level. 

Carotenoids are utilized as food pigments to color margarine, ice creams, various cheese products, beverages, sauces, meat, and confectionery and bakery products. Plant extracts and/or individual compounds are used. 

The major potential food apphcations of AM/AO packaging films generally include meats, seafoods, poultry, bakery goods, cheeses, fruits and vegetables, eereals, prepared meals or ready meals (Labuza and Breene, 1989, Suppakul et al., 2003). Very low doses of active agents can be possibly used to exhibit AM and/or AO activities. These powerful active natural plant extracts and their principal constituents should be considered and selected for food applications in order to avoid the pitfall of research in relation to detrimental effect on flavor. Alternatively, flavor matching between additive and food product should be employed. For instance, wasabi extract-ineorporated sheet is commercially used for bento (Japanese lunch box). 

Figure 2.3 illustrates a process in which the outer layer of a product is quickly frozen as a congealed crust. These CRUSToFREEZE plants have a capacity between 1500 and 5000 kg/h and require 0.5 to 0.8 kg LN2 pro kg of product, which has to be frozen totally on a conveyor belt. Figure 2.4 shows the product exit of the plant in Fig. 2.3. The freeze drying of coffee and tea extracts, fruit pulps or small pieces of meat require a multi- stage pretreatment. The granulated end product from coffee and tea extracts should have a defined grain size, a desired color, and a predetermined density. Fruit pulps should become granulated, with the appearance of fruit pieces, while meat pieces should not stick together like a small meat ball, but be recognized as single pieces when presented in a meal.

A correlation may be established between the concentration of oxidized lipids and the TEARS value, expressed as MDA equivalents, in uM units. Correction is due in some cases for the interference by dyes or other factors. For example, the presence of anthocyanins in red cabbage leaves or turbiditjf causes overestimation of lipid hydroperoxides in plant tissue by the TEARS method. TEARS was used to assert the level of endogenous peroxides in hypo- and hyperthyroidism, both conditions being characterized by low lipid and lipoprotein plasma levels and enhanced oxidative metabolism . In a procedure for determination of TEARS in edible oils, the sample is placed in a centrifuge at 12000 g before measuring at 532 nm (e = 1.56 x 10 M cm ) . A usual procedure for determination of TEARS in certain complex matrices involves steam distillation of the aldehydes responsible for the value, instead of extraction. In nitrite-cured meats, excess nitrite may cause nitrosation of MDA, thus interfering with distillation. To avoid this interference sulfanilamide is added, which is converted to a diazonium salt and... 

Gel permeation chromatography has also been used to clean up extracts from olive oil, mixed seed oil, mixed vegetables in oil, artichokes in oil, tomato sauce, meat sauce, and salami. The recovery of 39 OPP compounds was examined (74). With the same GPC column, a multiresidue determination of 43 OPPs (76) and 17 OCPs (65) was described in plant and animal tissues. 

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