Alternatives to extend beef shelf life: combined effect of UV-C light and Rosmarinus officinalis L. essential oil on superficial colour
DOI:
https://doi.org/10.19137/cienvet202426102Keywords:
Redness, Discoloration, Refrigerated storage, Natural antioxidants, Shortwave ultraviolet irradiation, Essential oilsAbstract
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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agosto 2023]; 93(1): 111-118. Disponible enhttps://www.sciencedirect.com/science/article/abs/pii/S0309174012002 77X
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449
27. Djenane D, Sanchez Escalante A, Beltran J, Roncales P. Extension of the shelf life of beef steaks packaged in a modified atmosphere by treatment with
rosemary and displayed under UV-free lighting. Meat Sci. [Internet] 2003. [Consultado agosto 2023]; 64(4): 417-426. Disponible en https://www.sciencedirect.com/science/article/abs/pii/S0309174002002103
28. McBride NTM, Hogan SA, Kerry JP. Comparative addition of rosemary extract and additives on sensory and antioxidant properties of retail packaged beef.
Int J Food Sci Technol. [Internet] 2007. [Consultado agosto 2023]; 42(10): 1201-1207. Disponible en https://www.researchgate.net/publication/229976330_Comparative_addition_of_rosemary_extract_and_additives_on_sensory_and_antioxidant_properties_of_retail_packaged_beef
29. Ramanathan R, Mancini RA. Role of mitochondria in beef color: A review. Meat and Muscle Biology. [Internet] 2018. [Consultado agosto 2023]; 2(1):
309-320. Disponible enhttps://www.researchgate.net/publication/328523833_Role_of_Mitochondria_in_Beef_Color_A_Review
30. Ramanathan R, Hunt MC, Price T, Mafi GG. Chapter Five. Strategies to limit meat wastage: Focus on meat discoloration. Adv Food Nutr Res. [Internet]
2021. [Consultado agosto 2023]; 95: 183-205. Disponible en https://www.sciencedirect.com/science/article/abs/pii/S1043452620300
528
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.
Carne Vacuna Argentina. 2015. [Actualizada en mayo de 2015; acceso 28 de agosto de 2023]. Disponible en: http://www.ipcva.com.ar/documentos/1409_1432754878_informemensualdeexportacionesabril2015.pdf
2. Hilgarth M, Behr J, Vogel RF. Monitoring of spoilage-associated microbiota on modified atmosphere packaged beef and differentiation of psychrophilic and
psychrotrophic strains. J Appl Microbiol. [Internet] 2017. [Consultado agosto 2023]; 124: 740-753. Disponible en https://doi.org/10.1111/jam.13669
3. Olivera DF, Bambicha, R, Laporte GM, Coll Ca rdenas FJ, Mestorino N. Kinetics of colour and texture changes of beef during storage. J Food Sci Technol.
[Internet] 2013. [Consultado agosto 2023]; 50(4): 821-825. Disponible en https://doi.org/10.1007/s13197-012-0885-7
4. Suman S, Hunt M, Nair M, Rentfrow G. Improving beef color stability: practical strategies and underlying mechanisms. Meat Sci. [Internet] 2014.
[Consultado agosto 2023]; 98(3): 490-504. Disponible en https://doi.org/10.1016/j.meatsci.2014.06.032
5. Beriain M, Gon i M, Indurain G, Sarrie s M, Insausti K. Predicting Longissimus dorsi myoglobin oxidation in aged beef based on early post-mortem colour
measurements on the carcass as a colour stability index. Meat Sci. [Internet] 2009. [Consultado agosto 2023]; 81: 439-445. Disponible en
https://www.sciencedirect.com/science/article/abs/pii/S0309174008003 161
6. U.S. Food and Drug Administration (FDA). Irradiation in the production, processing and handling of food. 21 CFR 179. [Actualizada el 7 de junio de
2023; acceso 28 de agosto de 2023]. Disponible en https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm? CFRPart=179&showFR=1
7. Stermer RA, Lasater-Smith M, Brasington CF. Ultraviolet Radiation. An Effective Bactericide for Fresh Meat. J Food Prot. [Internet] 1987. [Consultado
agosto 2023]; 50(2): 108-111. Disponible en https://pubmed.ncbi.nlm.nih.gov/30965406/
8. Ozer N, Demirci A. Inactivation of Escherichia coli O157:H7 and Listeria monocytogenes Inoculated on raw salmon fillets by pulsed UV-light
treatment. Int J Food Sci Technol. [Internet] 2006. [Consultado agosto 2023]; 41: 354-360. Disponible en https://www.researchgate.net/publication/229774377_Inactivation_of_Escherichia_coli_O157H7_and_Listeria_monocytogenes_inoculated_on_raw_sal
mon_fillets_by_pulsed_UV-light_treatment
9. Isohanni P, Lyhs M. Use of ultraviolet irradiation to reduce Campylobacter jejuni on broiler meat. Poultr Sci. [Internet] 2009. [Consultado agosto 2023];
88: 661-668. Disponible en https://www.sciencedirect.com/science/article/pii/S003257911940117X
10. Chen H, Kim J, Lee B, Yu D, Song K. Effect of UV-C irradiation on the inactivation of inoculated pathogens and quality of chicken breasts during storage. Food Control. [Internet] 2010. [Consultado agosto 2023]; 21: 276- 280. Disponible en https://www.sciencedirect.com/science/article/abs/pii/S0956713509001
807
11. A lvarez MC, Pena I, Villat MC, de la Sota PE, Laporte GM, Olivera DF, Noia MA, Coll Ca rdenas FJ. Joint application of antimicrobial agents on microbial flora
chilled meat cattle. Use of mathematical models. Procedia Food Sci. 2016; 7: 63-66. Disponible en https://www.sciencedirect.com/science/article/pii/S2211601X16000882
12. Ferna ndez Blanco M, Amasino AJ, Pena I, Laporte GM, de la Sota PE, Olivera DF, Coll Ca rdenas FJ. Predictive Modelling in Food. En: Pe rez-Rodrí guez F, Carrasco E, Valero A, Posada-Izquierdo G. editores. Mathematical modeling of microbial development in meat treated with Rosemary Essential oil and UVC
light. Cambridge, England: Cambridge Scholars Publishing; 2019, p. 22-23.
13. Koutchma T, Forney L, Moraru C. Ultraviolet light in food technology: principles and applications. 1st. ed. Boca Raton, Fla.: CRS Press. 2009.
Disponible en https://www.taylorfrancis.com/books/mono/10.1201/9781315112862/ultraviolet-light-food-technology-da-wen-sun-carmen-moraru-larry- forneytatiana-koutchma
14. Bertelsen G, Skibsted LH. Photooxidation of oxymyoglobin. Wavelength dependence of quantum yields in relation to light discoloration of meat. Meat
Sci. [Internet] 1987. [Consultado agosto 2023]; 19: 243-251. Disponible en https://www.sciencedirect.com/science/article/abs/pii/0309174087900702
15. Chun HH, Kim JY, Lee BD, Yu DJ, Song KB. Effect of UV-C irradiation on the inactivation of inoculated pathogens and quality of chicken breasts during storage. Food Control. [Internet] 2010. [Consultado agosto 2023]; 21: 276–b280. Disponible en https://www.sciencedirect.com/science/article/abs/pii/S0956713509001
807
16. Galovic ova L, Borotova P, Valkova V, Kac a niova M. Antibiofilm and antioxidant activity of Rosmarinus officinalis essential oil. Potr. S. J. F. Sci. [Internet] 2021.
[Consultado agosto 2023]; 15: 1093-1103. Disponible en https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1693
17. Ojeda-Sana AM, van Baren CM, Elechosa, MA, Jua rez MA, Moreno S. Newinsights into antibacterial and antioxidant activities of rosemary essential
oils and their main components. Food Control. [Internet] 2013. [Consultado agosto 2023]; 31: 189-195. Disponible en https://www.sciencedirect.com/science/article/abs/pii/S0956713512005221
18. Bajalan I, Rouzbahani R, Abdollah Ghasemi Pirbalouti AG, Maggi F.Antioxidant and antibacterial activities of the essential oils obtained from seven Iranian populations of Rosmarinus officinalis. Ind Crops Prod. [Internet] 2017. [Consultado agosto 2023]; 107: 305-311. Disponible en https://www.sciencedirect.com/science/article/abs/pii/S0926669017303 837 storage. Food Control. [Internet] 2010. [Consultado agosto 2023]; 21: 276-
280. Disponible en https://www.sciencedirect.com/science/article/abs/pii/S0956713509001807
19. Burt, SA. Essential oils: Their antibacterial properties and potentialapplications in foods. A review. Int J Food Microbiol. [Internet] 2007.
[Consultado Agosto 2023]; 94: 223-253. Disponible en https://www.researchgate.net/publication/8463493_Essential_oils_Their_a
ntibacterial_properties_and_potential_applications_in_foodsA_review_International_Journal_of_Food_Microbiology_943_223-253
20. Gon i SM, Salvadori VO. Color measurement: comparison of colorimeter vs. computer vision system. J Food Meas Charact. [Internet] 2017. [Consultado
agosto 2023]; 11: 538-547. Disponible en: http://sedici.unlp.edu.ar/handle/10915/103350
21. Gon i SM, Salvadori VO. CIELAB color measurement from digital images. 2015. [Acceso 14 de agosto de 2023]. Disponible en
http://sedici.unlp.edu.ar/bitstream/handle/10915/45660/User_guide__Gu %C3%ADa_del_usuario_.pdf?sequence=9&isAllowed=y
22. Girolami A, Napolitano F, Faraone D, Braghieri A. Measurement of meat colorusing a computer vision system. Meat Sci. [Internet] 2013. [Consultado
agosto 2023]; 93(1): 111-118. Disponible enhttps://www.sciencedirect.com/science/article/abs/pii/S0309174012002 77X
23. Tarlak F, Ozdemir M, Melikoglu M. Computer vision system approach incolour measurements of foods: Part I. Development of methodology. Food SciTechnol (Campinas). [Internet] 2016. [Consultado agosto 2023]; 36(2): 382-388. Disponible enhttps://www.researchgate.net/publication/305541653_Computer_vision_system_approach_in_colour_measurements_of_foods_Part_I_development_of_methodology
24. Herna ndez Saluen a B, Sa enz Gamasa B, Din eiro Rubial JM, Alberdi OdriozolaC. CIELAB color paths during meat shelf life. Meat Sci. [Internet] 2019.
[Consultado agosto 2023]; 157: 107889. Disponible en https://www.researchgate.net/publication/334412671_CIELAB_color_paths_during_meat_shelf_life
25. Ma D, Kim YHB, Cooper B, Oh JH, Chun H, Choe JH, Schoonmaker JP, Ajuwon KM, Min B. Metabolomics profiling to determine the effect of postmortemaging on
color and lipid oxidative stabilities of different bovine muscles. J Agric Food Chem. [Internet] 2017. [Consultado agosto 2023]; 65(31): 6708-
6716. Disponible en https://www.researchgate.net/publication/341326494_Metabolomics_Prof iling_to_Determine_the_Effect_of_Postmortem_Aging_on_Color_and_Lipid_Ox idative_Stabilities_of_Different_Bovine_Muscles
26. Quevedo R, Valencia E, Cuevas G, Ronceros B, Pedreschi F, Bastí as JM. Color changes in the surface of fresh cut meat: A fractal kinetic application. Food
Res Int. [Internet] 2013. [Consultado agosto 2023]; 54(2): 1430-1436. Disponible en https://www.sciencedirect.com/science/article/abs/pii/S0963996913005
449
27. Djenane D, Sanchez Escalante A, Beltran J, Roncales P. Extension of the shelf life of beef steaks packaged in a modified atmosphere by treatment with
rosemary and displayed under UV-free lighting. Meat Sci. [Internet] 2003. [Consultado agosto 2023]; 64(4): 417-426. Disponible en https://www.sciencedirect.com/science/article/abs/pii/S0309174002002103
28. McBride NTM, Hogan SA, Kerry JP. Comparative addition of rosemary extract and additives on sensory and antioxidant properties of retail packaged beef.
Int J Food Sci Technol. [Internet] 2007. [Consultado agosto 2023]; 42(10): 1201-1207. Disponible en https://www.researchgate.net/publication/229976330_Comparative_addition_of_rosemary_extract_and_additives_on_sensory_and_antioxidant_properties_of_retail_packaged_beef
29. Ramanathan R, Mancini RA. Role of mitochondria in beef color: A review. Meat and Muscle Biology. [Internet] 2018. [Consultado agosto 2023]; 2(1):
309-320. Disponible enhttps://www.researchgate.net/publication/328523833_Role_of_Mitochondria_in_Beef_Color_A_Review
30. Ramanathan R, Hunt MC, Price T, Mafi GG. Chapter Five. Strategies to limit meat wastage: Focus on meat discoloration. Adv Food Nutr Res. [Internet]
2021. [Consultado agosto 2023]; 95: 183-205. Disponible en https://www.sciencedirect.com/science/article/abs/pii/S1043452620300
528
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.
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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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Copyright (c) 2024 Mariana Fernandez Blanco, Daniela F. Olivera, Fernanda Coll Cárdenas
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