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Rosemary Extract and Precooking Effects on Lipid Oxidation in Heat‐Sterilized Meat
Author(s) -
Güntensperger B.,
HämmerliMeier D. E.,
Escher F. E.
Publication year - 1998
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1998.tb15831.x
Subject(s) - lipid oxidation , food science , chemistry , antioxidant , biochemistry
The influence of precooking and addition of refined rosemary extract on lipid oxidation during storage of heat‐sterilized meat in trays was investigated. Short precooking resulted in increased lipid oxidation, while more extended precooking using peanut oil gave products with higher stability during storage. The addition of a gravy‐type sauce (instead of water) to the meat when filling it into trays also resulted in higher storage stability. However, only the application of rosemary extract, especially after precooking, resulted in products with stability similar to those packed with nitrogen flushing.