Alternatives to extend beef shelf life: combined effect of UV-C light and Rosmarinus officinalis L. essential oil on superficial colour

  • Mariana Fernandez Blanco Universidad Nacional de La Plata, Facultad de Ciencias Veterinarias. La Plata (1900). Buenos Aires, Argentina
  • Daniela F. Olivera Universidad Nacional de La Plata, Facultad de Ciencias Veterinarias. 2Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA). CONICET- UNLP- CIC
  • Fernanda Coll Cárdenas Facultad de Ciencias Veterinarias de la Universidad Nacional de La Plata

DOI:

https://doi.org/10.19137/cienvet202426102

Keywords:

Redness, Discoloration, Refrigerated storage, Natural antioxidants, Shortwave ultraviolet irradiation, Essential oils

Abstract

In recent years, the use of alternative strategies to reduce the meat microbial load has been explored, among them the application of UV-C radiation and essential oils, seeking not to affect its sensory quality. In this study, the effect of the application of rosemary essential oil (REO) (5 %) and UV-C light (dose: 0,56 J/cm2) individually and combined on the colour stability of beef (Longissimus dorsi muscle) was studied. Four groups of samples were used: treated with UV-C light (I), with REO/lactic acid solution (R), with both treatments (I+R) and without treatment (C).Samples were stored at 0, 4 and 8 °C for 20, 14 and 8 days, respectively. To monitor surface colour changes, the parameters lightness (L*), redness (a*) and yellowness (b*) were obtained using a computer vision system and the total colour change (ΔE) was calculated. L* did not show significant changes (p>0,05) in any of the situations studied, with the a* coordinate being the one that best represented the observed changes. The greatest decrease in this parameter was observed in samples (C) and (I), while the application of REO allowed the a* value to be maintained without significant variations. Regarding ΔE, it presented a similar trend to a*, showing the capacity to delay the oxidation of the REO/lactic acid solution. In conclusion, theapplication of UV-C light together with the REO/lactic acid solution would delay the
 deterioration of the surface colour of fresh meat during refrigerated storage

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Author Biographies

Mariana Fernandez Blanco, Universidad Nacional de La Plata, Facultad de Ciencias Veterinarias. La Plata (1900). Buenos Aires, Argentina

Jefe de Trabajos Prácticos de la Cátedra de Biofísica de la Facultad de Ciencias Veterinarias de la Universidad Nacional de La Plata. Alumna de Doctorado en Ciencias Veterinarias, FCV-UNLP

Daniela F. Olivera, Universidad Nacional de La Plata, Facultad de Ciencias Veterinarias. 2Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA). CONICET- UNLP- CIC

Doctora en Ingeniería Química. Investigadora Adjunta Conicet; Profesora Asociada de la Cátedra de Biofísica de la Facultad de Ciencias Veterinarias de la Universidad Nacional de La Plata

Fernanda Coll Cárdenas , Facultad de Ciencias Veterinarias de la Universidad Nacional de La Plata

Doctora en Ciencias Veterinarias. Profesora Titular de la Cátedra de Biofísica de la Facultad de Ciencias Veterinarias de la Universidad Nacional de La Plata

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Contribuciones de autor:
Todos los autores contribuyeron a la concepción y el diseño del estudio.
Financiamiento:
Este trabajo fue apoyado financieramente por la Universidad Nacional de La Plata, Proyecto 11/V285 (La Plata, Buenos Aires, Argentina).
Conflicto de intereses:
No existe ningún conflicto de intereses con respecto a la publicación de este documento.

Published

2024-02-13

How to Cite

Fernandez Blanco, M., Olivera, D. F., & Coll Cárdenas , F. (2024). Alternatives to extend beef shelf life: combined effect of UV-C light and Rosmarinus officinalis L. essential oil on superficial colour. Ciencia Veterinaria, 26(1), 13–27. https://doi.org/10.19137/cienvet202426102

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Section

Artículos de Investigación