Preservation Effect of Rhubarb and Cinnamon Extracts on Fresh Beef

Chun Yang Han; Guang Fa Liu; Yang Li; Yan Cui; Yuan Tao; Jian Qing Wang

doi:10.4028/www.scientific.net/AMM.469.175

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HomeApplied Mechanics and MaterialsApplied Mechanics and Materials Vol. 469Preservation Effect of Rhubarb and Cinnamon...

Preservation Effect of Rhubarb and Cinnamon Extracts on Fresh Beef

Abstract:

The effect of rhubarb ethanol extracts (REE) and cinnamon essential oil (CEO) were used individually and in combination to maintain quality of fresh beef steaks stored for 18 days at 4±1°C was investigated. Beef characteristics, including pH, total viable counts (TVC), instrumental color (CIE a^*), lipid oxidation (TBARS) and total volatile base nitrogen (TVB-N) were determined. The treatments significantly inhibited bacterial growth (p < 0.05) and maintained the pH, TVB-N, TBARS of beefsteaks and reduced instrumental color loss (p < 0.05). The results indicated that the treatments could efficiently maintain quality of fresh beef during storage and the combination of CEO and REE antimicrobial packaging had better application potential on fresh beef preservation.

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Periodical:

Applied Mechanics and Materials (Volume 469)

Pages:

175-179

DOI:

https://doi.org/10.4028/www.scientific.net/AMM.469.175

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Online since:

November 2013

Authors:

Chun Yang Han, Guang Fa Liu, Yang Li, Yan Cui, Yuan Tao, Jian Qing Wang*

Keywords:

Antimicrobial, Beef, Cinnamon Essential Oil, Rhubarb

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* - Corresponding Author

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