ANTIOXIDANT PLANT EXTRACTS IN THE MEAT PROCESSING INDUSTRY

19 ELipid peroxidation and microbial contamination are the main factors that determine food quality loss and shelf life reduction. Therefore, delaying lipid peroxidation and preventing bacterial crosscontamination are highly relevant to food processors. The growth of microorganisms in meat products may cause spoilage or foodborne diseases. Lipid peroxidation can have negative effects on the quality of meat and meat products causing changes in sensory attributes (color, texture, odor, and flavor) and nutritional value. Synthetic antioxidants such as butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) have been widely used in meat to suppress or retard the development of warmed-over flavor. However, the use of synthetic antioxidants has come under more scrutiny due to their potential toxic effects. In response to recent demand for natural products and consumers’ willingness to pay significant premiums for natural foods, the meat and poultry industry is actively seeking natural solutions to minimize oxidative rancidity and increase products shelf life [1]. Due to their high content of phenolic compounds, fruits and other plant materials are a good source of natural antioxidants and provide an alternative to currently used conventional antioxidants [2]. Broccoli or broccoli extracts, being a rich source of various phenolic compounds could therefore be incorporated in meat products as a source of natural antioxidants to prolong quality and stability. Banerjee et al. [3] evaluated antioxidant potential of broccoli powder extract (BPE) in goat meat nuggets at three different levels (1; 1.5 and 2%), compared with butylated hydroxyl toluene (100 ppm BHT) and control. Nuggets prepared with 1% BPE had pH values similar to those of control and BHT ones. However, higher amount of BPE significantly decreased the pH value of goat meat nuggets. This could be due to slightly lower pH (4.9) of broccoli powder extract than the normal pH of goat meat. The cooking yield was not significantly different in any of the UDC 637.5 doi: 10.15407/biotech9.02.019