Effect of lyophilized plant aqueous extracts on pH, colour and myoglobin in rabbit meat during refrigerated and frozen storage

Abstract

The effect of the treatment with lyophilized antioxidant extracts of wild basil (Clinopodium vulgare L.) and basil (Ocimum basilicum L.) in rabbit meat on pH, colour and myoglobin changes during refrigerated and frozen storage was investigated. The experimental design included 3 groups of meat – one control and two treated with lyophilized plant extracts (in amount 1:100). The meat was derived from three carcass parts- loin, hind leg and fore leg The meat samples were stored at 4°C for 7 days, after that the storage proceeded for 90 days at -45°C. The study demonstrated different effect of the plant antioxidants on pH and colour, as well as the changes in the myoglobin and its redox forms that depended on the carcass part. The values of pH and decreased during frozen storage. The treatment with plant extracts and storage led to considerable discoloration of the meat from hind leg and fore leg, displayed by decrease of the redness, corresponding to lower percentage of OMb but higher of MetMb. The results suggest certain pro oxidative effect of the plant extracts in this study and require further research with different doses, storage times and temperatures in order to determine the optimal antioxidant application.