Improving shelf-life of bison steaks treated with oregano and rosemary extracts

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dc.contributor.authorSood, Vipasha
dc.contributor.examiningcommitteeArntfield, Susan D. (Food and Human Nutritional Sciences)en_US
dc.contributor.examiningcommitteeYang, Chengbo (Animal Science)en_US
dc.contributor.supervisorRodas-Gonzalez, Argenis (Animal Science)en_US
dc.date.accessioned2018-09-18T16:23:14Z
dc.date.available2018-09-18T16:23:14Z
dc.date.issued2018en_US
dc.date.submitted2018-09-14T21:54:04Zen
dc.degree.disciplineFood and Human Nutritional Sciencesen_US
dc.degree.levelMaster of Science (M.Sc.)en_US
dc.description.abstractThe effects of plant extracts (non-enhanced, 0.05 % rosemary and 0.08% oregano extracts in the final product at a 10% pump level) on shelf life traits and consumer acceptability of bison striploin steaks were studied. Oregano steaks presented lower oxygen consumption and higher metmyoglobin reducing activity (MRA), decreased lipid oxidation and provided a stable red colour with less discolouration during the retail display period than the control and rosemary steaks (P < 0.05). Consumers indicated that treated steaks under study were not significantly different to the control group (P > 0.05) on palatability attributes and acceptability. However, rosemary injected steaks were more desirable and palatable than oregano counterpart (P < 0.05). In conclusion, plant extracts, particularly oregano, can considerably improve colour stability of bison steaks due to its antioxidants properties and ability to increase MRA capacity in the bison meat without posing any negative impact on its sensory attributes.en_US
dc.description.noteOctober 2018en_US
dc.identifier.citationAPAen_US
dc.identifier.urihttp://hdl.handle.net/1993/33443
dc.language.isoengen_US
dc.rightsopen accessen_US
dc.subjectBisonen_US
dc.subjectOreganoen_US
dc.subjectRosemaryen_US
dc.subjectColouren_US
dc.subjectOxidationen_US
dc.titleImproving shelf-life of bison steaks treated with oregano and rosemary extractsen_US
dc.typemaster thesisen_US
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