Noni puree (Morinda citrifolia) mixed in beef patties enhanced color stability

Meat Sci. 2012 Jun;91(2):131-6. doi: 10.1016/j.meatsci.2012.01.005. Epub 2012 Jan 16.


Ground beef, mixed with 0, 2, 4, and 6% Noni puree, was formed into 150-g patties, aerobically packaged, and displayed in retail for 5d. After 2 and 3d, patties with higher concentrations of Noni were perceived as redder and less discolored (P<0.05) by visual panelists. Noni patties were found to have greater (P<0.05) a* values than controls, even though all patties became less red during display. After 3 and 5d of retail display, patties with higher concentrations of Noni puree also had lower TBARS (were less oxidized; P<0.05). In fresh taste panels, panelists perceived the patties to have less beef flavor and greater incidence of off-flavors (P<0.05) as Noni puree concentration increased. The potential of Noni puree to improve the color stability and shelf life of fresh ground beef is very promising, but the flavors produced by the addition of Noni in ground beef may be detrimental to its use.

MeSH terms

  • Animals
  • Antioxidants / pharmacology*
  • Cattle
  • Color*
  • Food Preservation / methods*
  • Food Preservatives / pharmacology
  • Fruit
  • Humans
  • Meat Products / analysis*
  • Morinda*
  • Oxidation-Reduction
  • Plant Preparations / pharmacology*
  • Taste*
  • Thiobarbituric Acid Reactive Substances / metabolism


  • Antioxidants
  • Food Preservatives
  • Plant Preparations
  • Thiobarbituric Acid Reactive Substances