Dietary citrus pulp and grape pomace as potential natural preservatives for extending beef shelf life

Tawanda Tayengwa; Obert C Chikwanha; Pieter Gouws; Michael E R Dugan; Timothy Mutsvangwa; Cletos Mapiye

doi:10.1016/j.meatsci.2019.108029

Dietary citrus pulp and grape pomace as potential natural preservatives for extending beef shelf life

Meat Sci. 2020 Apr:162:108029. doi: 10.1016/j.meatsci.2019.108029. Epub 2019 Dec 9.

Authors

Tawanda Tayengwa¹, Obert C Chikwanha¹, Pieter Gouws², Michael E R Dugan³, Timothy Mutsvangwa⁴, Cletos Mapiye⁵

Affiliations

¹ Department of Animal Sciences, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa.
² Department of Food Science, Center for Food Safety, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa.
³ Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, Lacombe, Alberta, Canada.
⁴ Department of Animal and Poultry Science, College of Agriculture and Bioresources, University of Saskatchewan, 51 Campus Drive, Saskatoon, SK S7N 5A8, Canada.
⁵ Department of Animal Sciences, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa. Electronic address: cmapiye@sun.ac.za.

PMID: 31837542
DOI: 10.1016/j.meatsci.2019.108029

Abstract

The shelf-life of beef was compared from 7-months old Angus steers (281 ± 15.4 kg initial body weight) fed 150 g/kg DM dried citrus pulp (DCP) or grape pomace (DGP) for 90 days. The antioxidant activity, bacterial load, and lipid and protein oxidation were evaluated on the longissimus lumborum subjected to air-permeable packaging at days 1, 3, 5, 7 and 9 post-slaughter. Beef antioxidant activity was DGP > DCP > control (P ≤ 0.05). Beef from steers fed DGP or DCP had higher L* values (P ≤ 0.05) and fewer (P ≤ 0.05) coliform counts than steers fed the control diet. Beef antioxidant activity was DGP > DCP > control (P ≤ 0.05). Beef TBARS and carbonyl contents were DGP < DCP < control (P ≤ 0.05). Overall, antioxidant activity decreased (P ≤ 0.05), while bacterial loads, TBARS and carbonyl contents increased (P ≤ 0.05) during retail display for all diets. Current findings indicate that DGP could be a better natural preservative than DCP when included in beef cattle finishing diets.

Keywords: Antioxidant; Bacterial growth; Beef; Oxidative stability; Phytochemicals.

MeSH terms

Animal Feed
Animals
Antioxidants / analysis
Cattle
Citrus*
Diet / veterinary
Enterobacteriaceae
Food Storage
Male
Muscle, Skeletal / chemistry
Oxidation-Reduction
Red Meat / analysis*
Red Meat / microbiology*
Thiobarbituric Acid Reactive Substances / analysis
Vitis*

Substances

Antioxidants
Thiobarbituric Acid Reactive Substances