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Imp mprovi roving ng sh shel elf f life e of of fre resh sh bison son st stea eaks ks tre reate ted d wi with h or oreg egano ano and nd rose ro semary mary es esse sent ntial ial oi oils Presenter: Vipasha Sood

INTRODUCTION ❖ The bison industry in Canada is small but growing in size and trying to position their meat products in the Canadian red meat market place. Steiner et al. (2010) ❖ On meat palatability traits, bison meat has been more tender, more juicy and had lower shear force than beef cattle. Koch et al. (1995) and Larick et al. (1989)

INTRODUCTION Early research indicated noticeable differences between bison and beef cattle on meat shelf life traits. ❖ Dark red colour ❖ Consistently unstable (early browning) under retail aerobic packaging conditions. ❖ High retail losses: stock out, markdowns and waste due to expired display life. ❖ Losing fresh meat market , it is sold frozen.

INTRODUCTION Is it possible improve the inherent color problems through postmortem technologies?

INTRODUCTION Some technologies have been applied on bison meat: ❖ Blast chilling. ❖ Spray chilling. ❖ Elevated temperature conditioning. ❖ Moisture enhancement and marination. With limited or no significant effects Janz et al. (2000); Janz et al. (2001); Dhanda et al. (2002); Janz and Aalhus, (2006); Pietrasik et al. (2006)

INTRODUCTION It is important to explore other technologies for bison meat which have been successful in improving shelf life attributes in beef steaks.

PREVIOUS RESEARCH ❖ EOs from oregano and rosemary have potential as natural food antioxidants. (Nieto, Jongberg, Andersen, & Skibsted, 2013) ❖ Rosemary extract delayed meat discoloration and extending the shelf life time of meat from around 9 to 13 days. (Ortuño, Serrano, Jordán, & Bañón, 2014) ❖ Plants extracts from Origanum dictamnus prevent oxidation in porcine meat. (Møller, Madsen, Aaltonen, & Skibsted, 1999; Tanabe, Yoshida, & Tomita, 2002)

OBJECTIVE 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 METHODS

MATERIALS AND METHODS Strip loins (n=10) from grade A1 bison carcasses obtained and aged for 7 d at 4 ° C.

MATERIALS AND METHODS At day 7 post mortem, initial steak (2.5 cm thick) was obtained for metmyoglobin reducing activity (MRA) and oxygen consumption (OC) analysis according to AMSA (2012) before injecting with essential oils.

MATERIALS AND METHODS ❖ Rest of the loin portion was cut into 3 equal portions; weighed, pH and temperature were determined. ❖ Allotted to treatments with essential oils (non-enhanced, 0.05 % rosemary extract and 0.08% oregano extract in the final product at a 10% pump level).

MATERIALS AND METHODS Steaks were PVC-overwrapped and placed in retail cabinets for five days at 3 ° C under light emitting diodes (LED) at 1240 lx.

MATERIALS AND METHODS Treatments were evaluated for: ❖ pH and drip loss. ❖ Three scans for instrumental (L*, a*, b*) color was determined using a Minolta Chroma Meter CR-410 (D65, 2 ° , A 2.54 cm). ❖ Six trained panelists evaluated the samples for display color and discoloration (at each 24 h interval) according to AMSA (2012). ❖ Oxidative rancidity was evaluated by measuring thiobarbituric acid reactive substances (TBARS; mg/kg; Buege and Aust, 1978).

MATERIALS AND METHODS

RESULTS

RESULTS ❖ The pH of rosemary and oregano injection solution were 6.8 and 4.45, respectively. ❖ Regardless of time in retail display, the pH values of injected strip loins were not different among treatments ( P > 0.05). ❖ Regardless of treatment, the pH in all samples decreased ( P < 0.05) by the end of the retail display period (d 0 = 5.76 and d 4 = 5.63).

RESULTS Table 1. Changes on physical and metabolic parameters of bison steaks injected with oregano and rosemary essential oils. Ref 1 Variable Control Oregano Rosemary SEM 3.54 a 7.07 b 6.47 b Drip loss, % - 0.34 31.07 ab 44.52 a 24.06 b 35.64 a OC 6.67 51.88 b 42.62 a 49.31 b 40.46 a MRA 3.42 ab Means with different superscripts were significantly different (P < 0.05). SEM: standard error of the mean. 1 Reference: steak obtained at d 0 before cut the striploin into three equal portions and allotted to 1 out of 3 treatments with essential oils. OC : oxygen consumption MRA: Metmyoglobin reducing activity

RESULTS 6 8 Surface discoloration 7 5 6 4 Color Score 5 3 4 3 2 2 1 1 0 0 0d 2d 4d 0d 2d 4d Time in retail display (days ) Time in retail display (days) Fig. 1. Trained panelists color scores (1=pale red or pale pinkish red; 8=very dark or tannish red or brown) and surface discolouration (1=no discolouration; 6=extensive discoloration, 81 – 100%) for strip-loin injected with oregano and rosemary.

48 26 46 24 44 22 42 Chroma 20 L* 40 18 38 16 36 14 34 12 32 10 0d 2d 4d 0d 2d 4d Time in retail display (days) Time in retail display (days) 36 34 32 30 Hue 28 26 Figure 2. Changes in L* , Chroma and Hue 24 measurements during retail display (0-4 d) 22 20 in strip-loins injected with oregano and 0d 2d 6d rosemary. Time in retail display (days)

RESULTS OREGANO CONTROL

RESULTS 0.8 0.728 a 0.670 a 0.7 TBARS, mg/kg 0.6 0.5 0.387 b 0.4 0.3 Control 0.2 Oregano 0.1 Rosemary 0 Treatment Figure 3: TBARS in strip-loin steaks for control, oregano, and rosemary treatments at the end of retail display period. SEM = 0.07

CONCLUSIONS

CONCLUSIONS ❖ Essential oils did not affect the ultimate pH of the bison steaks. ❖ 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.

FUTURE RESEARCH ❖ Effectiveness of essential oils (rosemary and oregano) in reducing protein oxidation . ❖ Palatability ( sensory analysis) of fresh bison meat injected with essential oils. ❖ Determination of Total iron , Non-heme iron and heme iron content in fresh bison meat.

ACKNOWLEDGEMENTS ❖ The project is supported by NSERC discovery grant. Application number RGPIN-2016-06006 ❖ Dr. Argenis Rodas-González: Advisor

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