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

Abstract

The 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.