Improving Shelf Life of Fresh Bison Steaks Treated with Oregano and Rosemary Essential Oils
Bibliographic record
Abstract
ObjectivesBison meat color is dark, consistently unstable and discolors rapidly under aerobic packaging during retail display. Consequently, it is important to explore available technologies for use in bison meat which might be successful in improving shelf-life attributes. This study was conducted to examine the effects of essential oils (rosemary and oregano) on color and oxidative stability of bison strip loins in retail display conditions.Materials and MethodsStrip loins (n = 10) from grade A1 bison carcasses were obtained and aged for 7 d at 4°C. Before injecting the subprimal with essential oils (at 7 d postmortem), an initial steak (2.5 cm thick) was cut from each strip loin for metmyoglobin reducing activity (MRA) and oxygen consumption (OC) analysis. The rest of the loin was cut into 3 equal portions. Each portion was weighed, pH and temperature were determined and then allotted to 1 out of 3 treatments with essential oils (non-enhanced, 0.05% rosemary extract and 0.08% oregano extract in the final product at a 10% pump level). Treatments were evaluated for pH, drip loss, MRA, OC, lipid oxidation (TBARS) and color stability (based on instrumental and sensory color measurements) on steaks which were PVC-overwrapped and placed in retail cabinets for 5 d at 3°C under LED (light emitting diodes) with intensity 1240 lx.ResultsThe pH values were not different among treatments at d 0 and d 4 (P > 0.05); however, the pH of all samples decreased (P 0.05). Oregano steaks presented a stable red color with less discoloration during the retail display period than the control and rosemary steaks (P < 0.05). These results were in accordance with lightness (L*), chroma (C) and hue (H) results obtained in the instrumental color analysis. With respect to TBARS values, oregano steaks decreased lipid oxidation compared to the control and rosemary steaks (P < 0.05).ConclusionThese results indicated that the essential oil from oregano can considerably improve color stability of bison steaks due to its antioxidants properties and ability to increase MRA capacity in the bison meat.
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How this classification was reachedexpand
Full frame machine prediction
Teacher imitationNot calibrated prevalence, not ground truth. Human validation pending. The Gemma side is a direct model label for every work in the frame, read from the title-only record. The Codex side is a classifier learned from the 10,348 direct Codex labels and calibrated to design-weighted sample rates; fields without enough sample support carry no Codex call. Candidate is the union of the two sides; consensus is their intersection. These outputs are machine_predicted_unvalidated and are not human labels.
Distilled classifier scores by category (both heads)
| Category | Codex | Gemma |
|---|---|---|
| Metaresearch | 0.000 | 0.000 |
| Meta-epidemiology (narrow) | 0.000 | 0.000 |
| Meta-epidemiology (broad) | 0.000 | 0.000 |
| Bibliometrics | 0.000 | 0.000 |
| Science and technology studies | 0.000 | 0.000 |
| Scholarly communication | 0.000 | 0.000 |
| Open science | 0.000 | 0.000 |
| Research integrity | 0.000 | 0.000 |
| Insufficient payload (model declined to judge) | 0.001 | 0.000 |
Machine scores (provisional)
The two teacher heads of the student model, read on this work. A score orders the frame for review; it never asserts a category, and the validation status ships verbatim with every row.
Baseline scores from an immature model (maturity gate not passed, 7 training rounds). Scores rank; they never assert a category.
score_only:v0-immature-baseline · verbatim from the scoring run: score_only means the number may rank works, and no category label ships from itClassification
machine, unvalidatedMachine predicted; a candidate call from one source (direct Gemma or distilled Codex), not a consensus.
How this classification was reached, model by model and score by score, is at the end of the page under "How this classification was reached".