Flavour Perception of Oxidation in Beef

Abstract

Purpose

The objective of the study was to assess consumer exposure to warmed-over flavor, their eating habits with respect to pre-cooked stored meats, awareness of antioxidants and attitudes towards the use of natural antioxidants equally preservatives in meat and meat products.

Blueprint/methodology/approach

A total of 238 Bank check-All-That-Utilise (CATA) design questionnaires were used to gather information from the Academy of Fort Hare customs in the Eastern Greatcoat province of South Africa.

Findings

The bulk of the respondents had been exposed to warmed-over flavour earlier. More than half of the respondents did not know most antioxidants. Respondents were in support of the use of natural antioxidants in meat and meat products.

Enquiry limitations/implications

The report mainly captured consumer habits based on living arrangements. Age influence could non be extrapolated due to the nature of the population, which was existence studied. The population was express to the University community, which is mainly made upwardly of not so widely spread historic period groups and more than or less similar levels of education. As a result, the findings and conclusions may non be a truthful reflection of the general public consumers in terms of age, level of education and employment condition.

Originality/value

This research presents an original insight into consumer habits concerning the purchasing and storage of pre-cooked meat and meat products. The report revealed that near consumers nowadays prefer ready-to-eat or pre-cooked meat and meat products due to convenience. The warmed-over flavour is mutual in pre-cooked meats. The findings suggests that the meat manufacture has to improve the shelf-life of pre-cooked foods such that warmed-over flavour evolution is delayed to fit into the current consumer habits. In recent years at that place has been a growing involvement in the use of natural antioxidants to improve shelf-life of muscle foods. All the same, there is a dearth of information on consumer attitudes towards the use of natural antioxidants as preservatives. This study reveals that consumers are willing to try products formulated using natural antioxidants.

Keywords

• Antioxidants
• Consumers
• Health
• Ready-to-consume meats

Citation

Lungu, Due north.Southward., Afolayan, A.J., Thomas, R.Southward. and Idamokoro, East.Thou. (2020), "Consumer exposure to warmed-over flavour and their attitudes towards the use of natural antioxidants as preservatives in meat and meat products", British Food Journal, Vol. 122 No. nine, pp. 2927-2937. https://doi.org/10.1108/BFJ-11-2019-0837

Publisher

:

Emerald Publishing Limited

Copyright © 2020, Nobuhle Sharon Lungu, Anthony Jide Afolayan, Ronald Sylvester Thomas and Emrobowansan Monday Idamokoro

License

Published by Emerald Publishing Express. This article is published nether the Artistic Commons Attribution (CC BY 4.0) licence. Anyone may reproduce, distribute, translate and create derivative works of this commodity (for both commercial & non-commercial purposes), subject to full attribution to the original publication and authors. The total terms of this licence may be seen at: http://creativecommons.org/licences/by/4.0/legalcode

---

1. Introduction

Re-heating meat and meat products that have been pre-cooked and chill-stored results in the rapid evolution of distinctive off-flavours known as warmed-over flavour (WOF) (Byrne et al., 2002). Cooking or thermal handling boosts oxidation past facilitating tissue separation, which releases atomic number 26, and causes poly peptide denaturation, inactivating antioxidant enzymes (Rojas and Brewer, 2007; Amaral et al., 2018). The warmed-over flavour development is attributed to the car-oxidation of meat lipids and has been commonly characterized equally "stale," "moisture," "cardboardy," "painty," "grassy," or "rancid" (Rojas and Brewer, 2007). In recent years, there has been a rapid increase in consumer demand for pre-cooked, ready-to-eat meat due to their effortless and fourth dimension-saving preparation (Silberbauer and Schmid, 2017). Even so, prepare-to-consume meat products have been reported to be more susceptible to the development of WOF (Byrne et al., 2001; Johnston et al., 2005). Warmed-over season is not acceptable to consumers (Iulietto et al., 2015) and has been long recognized as a describe-back in the meat industry. Consequently, research on WOF development in meat has been of continuing interest to meliorate the quality of ready-to-consume meats and other convenience foods (Brøndum et al., 2000; Jayathilakan et al., 2007; Kim et al., 2016).

Over the years, to minimize warmed-over flavour development and extending shelf-life, antioxidants accept been used in the meat industry on products, such every bit meat patties, burgers and sausages (McCarthy et al., 2001; Metsovas, 2013). The antioxidants being used are either derived from natural sources, such equally plants, herbs and spices or synthetic sources, for example, Butylated hydroxytoluene (BHT) (Cömert and Gökmen, 2018). Synthetic antioxidants accept, however, been reported to have negative furnishings on consumer wellness (Kumar et al., 2015). Consequently, the search for more natural antioxidant sources has gained momentum in recent years (Shah et al., 2014).

The overall aim of the meat industry is to satisfy and encounter consumer needs and demands (Troy et al., 2016). When a product fails to satisfy consumer expectations, the impairment to producers goes beyond production replacement; information technology besides includes the loss of the producer's reputation and future acceptance of the product (Brewer and Decker, 1998; Brewer, 2010). The use of natural antioxidants in the meat industry is relatively unexplored. Given the increasing involvement in healthier meat and meat products incorporated with functional ingredients, lower sodium, lower calories and lower fatty (Arihara, 2006), there is potential for the use of natural antioxidants in meat processing not only to improve shelf-life stability or inhibit warmed-over flavour only to as well create a healthier epitome of the production. In society to use natural antioxidants to solve the problem of warmed-over flavor, a combination of consumer perceptions on the employ of natural antioxidants, and an understanding of the prevalence of warmed-over flavour to consumers is critical for the meat industry. There is, however, scarcity on research that focuses on studying consumer habits that expose them to warmed-over flavour, and their attitudes towards the adoption of natural antioxidants in reducing the development of WOF. A better agreement of consumer exposure to WOF may aid improve the competitiveness of the meat industry concerning the comeback of shelf-life in the development of meat and meat products. Therefore, this study seeks to appraise the level of consumer exposure to warmed-over season, their habits that lead to warmed-over exposure and last their take on the use of natural antioxidants equally preservatives.

2. Materials and methods

2.1 Study site description

The study was conducted at the University of Fort Hare, Alice, Eastern Greatcoat Province of South Africa. The University of Fort Hare community has an estimated population of above xiii,000. The University is located inside a latitude of 320.47' Southward and longitude of 260.50` East of the Equator, with a mean distance of 524 k (i,720 feet) in a higher place sea level.

2.2 Sampling method and information drove

Ethical clearance (Reference number MUCS11SLUN01) was granted by the Academy of Fort Hare Ethics Committee. Ethical considerations were observed during and after the information collection period. Respondents were sampled using the simple random sampling method. Check-All-That-Apply (CATA) design questionnaires were used to get together data from respondents. The questionnaires were organized into different sections comprising of questions on demographic characteristics (such as gender, historic period group, employment status and teaching), consumer habits of purchasing pre-cooked meat/meat products, the duration of keeping such products, previous experiences with warmed-over flavour, ability to draw the warmed-over flavor, noesis of natural antioxidants and their take on the adoption of natural antioxidants in meat preservation. Warmed over season was defined to consumers using terms (painty, stale and cardboard-like) that were adopted from some descriptive terms used for evaluating oxidation flavours in meat (Rojas and Brewer, 2007). Consumers were then asked to depict the flavours they have sensed before from the listed terms. Five personnel were recruited and trained on how to administrate the questionnaire and analyze to each respondent where questions were deemed not clear.

ii.iii Statistical assay

Frequencies for demographic information were computed using PROC FREQ procedures of SAS (2003). The XLSTAT 2016 software was used to perform correspondence analysis. Correspondence analysis was performed on the frequency table containing the "staying lonely status and gender" on the rows against the "purchasing habits and storage habits" on the columns.

3. Results

3.1 Consumer demographic data

The demographic data of the consumers (Table 1) show that (52.94%) of the respondents were males. The most ascendant age grouping was 18–35 years, making upward (61. 34%) of the respondents followed by 36–fifty years (thirty.25%), less than 18 years (5.46%) and last above 50 years (ii.94%). More than half of the respondents (81.51%) had attended tertiary instruction while the remaining proportions (13.03%) and (5.46%) had attended secondary advert primary education, respectively. Only (38.24%) of the respondents were employed and the residuum were unemployed.

3.2 Consumer experience of warmed- over flavour

The warmed-over flavor was divers to all the respondents. The results (Figure 1) testify that (88.66%) of the consumers had experienced the warmed-over flavour before. From the terms that were given to characterize warmed-over season, (36.97%) of the consumers described the warmed-over flavour they experienced every bit "stale," whereas (21.43%) and (2.86%) described the WOF as cardboard-similar and painty, respectively. The remaining (38. 66%) were not sure of how to describe warmed-over flavour, equally shown in Figure 2.

iii.3 Respondents habits of eating pre-cooked meats and meat products and reasons for preferring pre-cooked meat and meat products

The habits of the consumers were analysed under the post-obit categories (males living alone, males living with family unit, females living solitary, and females living with family). The results (Figure three) displayed that in that location were differences in the habits of consumers under dissimilar categories. From the results, the majority of males living alone indicated that they purchase pre-cooked meats at least weekly, while females living alone purchase fortnightly and last, males and females living with families buy at least once a month. Results in Effigy 4 prove that more than than half of the consumers (52.10%) indicated that they adopt pre-cooked meat and meat products because of their busy schedules while (41.18%) attributed the habit of ownership of pre-cooked meat and meat production to convenience. The remaining (6.72%) had no reason for the addiction.

3.4 Duration refrigerated storage (with subsequent re -heating and refrigeration), by consumers of pre-cooked meat and meat products

The length of time consumers kept pre-cooked meat or meat products for afterwards apply was non the same. The bulk of the respondents (39.08%) indicated that they stored for less than 3 days while (31.93%) indicated that they never keep leftovers and the remaining (27.31%) and (1.68%) stored betwixt six-nine days and above ten days respectively. As shown in (Figure 5), the asymmetric plot indicates that the majority that stored from 6 to 9 days were males living solitary, while the majority of the females living lone stored for less than 3 days. Last, the majority of males and females living with families made up the proportion that never stores pre-cooked meat.

3.5 Consumer noesis of antioxidants and their attitudes towards their (antioxidants) inclusion in meat preservation

The results of consumer knowledge of antioxidants and their attitudes towards their inclusion in meat preservation are shown (Figure 6). The results showed that (60.08%) of the consumers did not know what antioxidants are. From the respondents that knew virtually antioxidants, 73. 68% of them indicated that they had an idea about natural and synthetic antioxidants. More than half (66.32%) of the respondents that were aware of the 2 unlike classes of antioxidants had knowledge of the toxic health furnishings of synthetic antioxidants. When asked nearly their take of the use of natural antioxidants, the majority of the respondents (75.63%), including those that did not know about antioxidants, indicated that they would support more use of natural antioxidants.

4. Discussion

Findings from the current report showed that the majority of the respondents had experienced a warmed-over flavour before. This is in line with reports by Cantankerous et al. (1987) and Byrene et al. (2001), who reported that warmed-over flavour evolution in pre-cooked meat was a major consumer concern. In support of the aforementioned, Lepper-Blilie et al. (2014) stated that consumer sensitivity to warmed-over season in pre-cooked beef is a major concern in the meat industry. The majority of the respondents in this report had a addiction of purchasing pre-cooked, refrigerated estrus-to-swallow meat and meat products. The findings concur with recent reports stating that consumer demand for set-to-swallow or rut-to-eat pre-cooked meat products has increased (Byrne et al., 2001; Ottar Olsen et al., 2009; lepper-Blilie et al., 2014; Janssen et al., 2018). The patterns that were drawn from correspondence analysis further indicated that the bulk of males and females that alive lonely were into the addiction of purchasing pre-cooked meat compared to males and females that live with family. This could be attributed to convenience reasons equally people who live lone may hardly prepare a dwelling house-cooked meal compared to those that live as families. According to some researchers, people who alive alone may not be in the addiction of cooking because in that location is no accountability to others; for males, the lack of interest or skills in cooking is a contributory gene to eating pre-cooked meals (Badore, 2015). This argument is in agreement with findings from this study, which showed that the bulk of males and females living solitary had a habit of storing pre-cooked meats under refrigeration for later reheating (Effigy v) a habit, which exposes the meats to warmed-over season.

This study showed that most of the consumers attributed the habit of purchasing and storing pre-cooked meat and meat products to decorated schedules and convenience reasons. The findings are in agreement with Bae et al. (2010), who reported that the biggest purchase motivator for pre-cooked prepare-to-eat foods for most consumers was convenience. Reports by (Guthrie et al., 2002) also support the notion that there is an increased prevalence of out-of-home eating as a habit because it is deemed "convenient" in terms of reduced demands in cleaning and preparation fourth dimension.

Near of the consumers were non sure of how to ascertain warmed-over flavour; this concurs with findings by Byrene et al. (2002), who reported that it is non clear how consumers discover warmed-over flavour. This calls for responsible consumer agencies to educate consumers on warmed-over flavour and how to discover them to avoid nutrient poisoning, which is a critical food rubber issue. Moreover, these are undesirable attributes that negatively touch on consumer perception of a production. From the proportion that was able to describe the warmed-over flavour, the majority characterized it as stale, followed past cardboard-like and final painty. In previous researches, panelists have described warmed-over flavour as "stale," "wet," "cardboardy," "painty," "grassy" or "rancid" (Campo et al., 2006; Rojas and Brewer, 2007).

Antioxidants have long been used in the meat industry to preserve meats to limit occurrences of meat deterioration, such as the development of warmed-over flavour. Regardless of this long known beingness of antioxidants, findings from this written report showed that more than half of the respondents were not aware of what antioxidants are and how they are used in meat preservation. The findings are in line with reports past Falowo (2015), who found that most consumers were not aware of the utilize of antioxidants as preservatives. This is further supported by Carocho et al. (2015), who stated that there is a lack of noesis when it comes to distinguishing natural from synthetic compounds by the public. This lack of knowledge could be attributed to that the data about antioxidants is rarely conveyed to the public. The data that exists concerning antioxidants is commonly constitute on the Cyberspace, and not everyone has access to information technology. Moreover, antioxidants are not mentioned or advertised on meat labels (Venkatesh and Sood, 2011; Carocho et al., 2015), and hence, consumers are non aware of them. From the proportion of the respondents that were enlightened of what antioxidants were, more than one-half of them indicated that they were aware of the toxic furnishings of constructed additives. This is in line with contempo reports stating that consumers are becoming health-conscious (Hoffman and Wiklund, 2006; Gramza-Michałowska et al., 2016). There is, nevertheless, even so a need to further enhance consumer awareness on different classes of antioxidants, their uses and wellness furnishings because the majority is even so not aware. This is in agreement with conclusions by Legesse et al. (2016), who mentioned that in that location is however a lack of cognition among consumers concerning the health effects of food additives, which calls for more awareness activities in this regard. Unexpectedly, findings from this written report had a greater proportion of consumers indicating that the meat industry should use more natural antioxidants. When informally asked why they would prefer natural antioxidants regardless of their knowledge of antioxidants some of the consumers stated that "I just saw the word natural, anything natural is good." This again confirms the current indications from research, which prove that consumers are at present demanding naturally produced meat products (Karre et al., 2013; Gonzalez and Angeles, 2017) because most consumers take become health witting. This is further supported by Carocho et al. (2014), who stated that usually, consumers would choose food without additives, but if information technology is not available, the same consumer may opt for food incorporated with natural additives over synthetic ones.

Various natural antioxidants have shown potential in limiting the development of warmed-over season in meat and this gives them the potential to exist used in the meat industry to encounter consumer demands of a healthy product.

5. Conclusions

The warmed-over flavour has long been recognized equally a challenge in the meat industry and is still a problem to-engagement. This has been worsened by the increased number of consumers who are into convenience foods. These pre-cooked convenience meats are more susceptible to the development of warmed-over flavor. Near of the consumers relate their busy schedules and convenience to their habits of purchasing pre-cooked meat and meat products. The conclusions of this written report must exist interpreted bearing in heed that the studied grouping was express to a university population, which was mainly made up of young, unemployed and highly educated people. Therefore, the results cannot be equated to what could take been found if the study was conducted in an area that encompasses the general public. From the patterns of consumers, it is quite evident that consumers are probable to experience warmed-over flavour in their day to solar day routines. The warmed-over flavor is a characteristic that is non acceptable to consumers. For ensuring the sustainability and competitiveness of the meat and meat processing industry in the development of good for you prepare-to-eat pre-cooked meats and meat products, which meet consumer demands, it is the mandatory for the meat industry to continue exploring for more natural antioxidants. Consumers withal need to exist educated on the furnishings of constructed antioxidants and the potential health benefits of natural antioxidants in meat preservation. The application of natural antioxidants in meat and meat products volition non solely depend on the consumer decisions, but also relies on the combination of research output on the effectiveness of dissimilar potential natural antioxidants at unlike inclusion levels and the consumer acceptance of the final flavour of the product that has been preserved with natural antioxidants. This combination is a good first to reaching a consensus on how natural antioxidants tin can be practically adopted by the meat manufacture to run across the consumer demands for a salubrious product.

Figures

Opens in a new window.

Effigy three

Asymmetric plot representing the magnitude of unlike purchasing habits past the respondents under unlike categories. Key: Columns = purchasing addiction; Rows = category of consumer

Opens in a new window.

Figure v

Asymmetric plot representing the extent of pre-cooked meat storage for subsequent reheating. Cardinal: Columns = storage duration; Rows = category of consumer

Opens in a new window.

Effigy 6

Consumer awareness and knowledge on the use of natural and synthetic antioxidants

References

Amaral, A.B. , Silva, M.V.D. and Lannes, Due south.C.D.S. (2018), "Lipid oxidation in meat: mechanisms and protective factors–a review", Food Scientific discipline and Engineering, Vol. 38, pp. 1-15.

Arihara, K. (2006), "Strategies for designing novel functional meat products", Meat Science, Vol. 74 No. ane, pp. 219-229.

Badore, M. (2015), Study Confirms that Living Lone Leads to Terrible Eating Habits, https://www.treehugger.com/health/report-confirms-living-lone-leads-terrible-eating-habits.html, ( 8 May 2019).

Bae, H.J. , Chae, Yard.J. and Ryu, 1000. (2010), "Consumer behaviors towards ready-to-eat foods based on food-related lifestyles in Korea", Nutrition Research and Practice, Vol. 4 No. 4, pp. 332-338.

Brewer, S. (2010), "What is warmed-obver season?", https://manufactures.extension.org/pages/27313/what-is-warmed-over-flavour, ( 16 Apr 2019).

Brewer, M.Southward. and Decker, E. (1998), What Is Warmed-Over Flavour, National Pork Producer Council.

Brøndum, J. , Byrne, D.5. , Bak, L.Southward. , Bertelsen, Thousand. and Engelsen, Due south.B. (2000), "Warmed-over flavour in porcine meat—a combined spectroscopic, sensory and chemometric study", Meat Science, Vol. 54 No. one, pp. 83-95.

Byrne, D.V. , Bredie, Due west.L.P. , Bak, L.Southward. , Bertelsen, G. , Martens, H. and Martens, M. (2001), "Sensory and chemical analysis of cooked porcine meat patties in relation to warmed-over flavour and pre-slaughter stress", Meat Science, Vol. 59 No. 3, pp. 229-249.

Byrne, D.Five. , Bredie, W.L.P. , Mottram, D.S. and Martens, K. (2002), "Sensory and chemical investigations on the effect of oven cooking on warmed-over flavour development in chicken meat", Meat Science, Vol. 61 No. ii, pp. 127-139.

Campo, 1000.M. , Nute, K.R. , Hughes, S.I. , Enser, M. , Wood, J.D. and Richardson, R.I. (2006), "Flavor perception of oxidation in beefiness", Meat Science, Vol. 72 No. 2, pp. 303-311.

Carocho, Chiliad. , Barreiro, M.F. , Morales, P. and Ferreira, I.C. (2014), "Adding molecules to food, pros and cons: a review on synthetic and natural food additives", Comprehensive Reviews in Food Scientific discipline and Food Safety, Vol. 13 No. four, pp. 377-399.

Carocho, M. , Morales, P. and Ferreira, I.C. (2015), "Natural food additives: Quo vadis?", Trends in Food Science and Engineering, Vol. 45 No. 2, pp. 284-295.

Cömert, E.D. and Gökmen, V. (2018), "Evolution of food antioxidants as a core topic of food scientific discipline for a century", Food Research International, Vol. 105, pp. 76-93.

Cross, H.R. , Leu, R. and Miller, 1000.F. (1987), "Telescopic of warmed-over flavour and its importance to the meat industry", in Allen, J.S. , Milton, A. and Bailey, Eastward. (Eds), Warmed-over Flavour in Meat, Academic Printing, London, pp. i-18.

Falowo, A.B. (2015), Furnishings of Natural Antioxidants and Thermal Treatment on Quality of Meat from Bonsmara and Non- Descript Cattle, , http://libdspace.ufh.ac.za/bitstream/handle/xx.500.11837/237/PhD%20Agric%twenty%28Animal%20Science%29%20-%20FALOWO%2C%20AB.pdf?sequence=1&isAllowed=y ( 10 May 2019).

Gramza-Michałowska, A. , Kobus-Cisowska, J. , Kmiecik, D. , Korczak, J. , Helak, B. , Dziedzic, Thousand. and Górecka, D. (2016), "Antioxidative potential, nutritional value and sensory profiles of confectionery fortified with light-green and yellow tea leaves (Camellia sinensis)", Food Chemistry, Vol. 211, pp. 448-454.

Gonzalez, R.M. and Angeles, H.J.C. (2017), "Antibiotic and synthetic growth promoters in animal diets: review of impact and belittling methods", Food Command, Vol. 72, pp. 255-267.

Guthrie, J.F. , Lin, B.H. and Frazao, E. (2002), "Role of food prepared away from domicile in the American nutrition, 1977–1978 versus 1994–1996: changes and consequences", Journal of Nutrition Education and Behaviour, Vol. 34, pp. 140-150.

Hoffman, L.C. and Wiklund, E. (2006), "Game and venison–meat for the modern consumer", Meat Science, Vol. 74 No. ane, pp. 197-208.

Iulietto, M.F. , Sechi, P. , Borgogni, Due east. and Cenci-Goga, B.T. (2015), "Meat spoilage: a critical review of a neglected alteration due to ropy slime producing bacteria", Italian Periodical of Fauna Scientific discipline, Vol. 14 No. 3, p. 4011.

Janssen, H.G. , Davies, I.G. , Richardson, 50.D. and Stevenson, Fifty. (2018), "Determinants of takeaway and fast food consumption: a narrative review", Nutrition Research Reviews, Vol. 31 No. 1, pp. xvi-34.

Jayathilakan, G. , Sharma, One thousand.Chiliad. , Radhakrishna, Chiliad. and Bawa, A.Due south. (2007), "Antioxidant potential of constructed and natural antioxidants and its event on warmed-over-flavour in unlike species of meat", Food Chemistry, Vol. 105 No. three, pp. 908-916.

Johnston, J.E. , Sepe, H.A. , Miano, C.L. , Brannan, R.Grand. and Alderton, A.L. (2005), "Beloved inhibits lipid oxidation in ready-to-eat footing beef patties", Meat Science, Vol. 70 No. 4, pp. 627-631.

Karre, L. , Lopez, K. and Getty, M.J. (2013), "Natural antioxidants in meat and poultry products", Meat Science, Vol. 94 No. ii, pp. 220-227.

Kim, Southward.Y. , Li, J. , Lim, N.R. , Kang, B.South. and Park, H.J. (2016), "Prediction of warmed-over flavor development in cooked chicken by colourimetric sensor array", Food Chemistry, Vol. 211, pp. 440-447.

Kumar, Y. , Yadav, D.Northward. , Ahmad, T. and Narsaiah, K. (2015), "Recent trends in the employ of natural antioxidants for meat and meat products", Comprehensive Reviews in Food Science and Food Rubber, Vol. 14 No. vi, pp. 796-812.

Legesse, A. , Muluken, A. and Getasew, A. (2016), "A survey on sensation of consumers about health problems of nutrient additives in packaged foods and their mental attitude toward consumption of packaged foods: a example study at Jimma University", International Food Research Journal, Vol. 23 No. 1, pp. 375-380.

Lepper-Blilie, A.Due north. , Berg, E.P. , Buchanan, D.South. , Keller, W.L. , Maddock-Carlin, K.R. and Berg, P.T. (2014), "Effectiveness of oxygen barrier oven bags in depression temperature cooking on reduction of warmed-over flavour in beef roasts", Meat Science, Vol. 96 No. 3, pp. 1361-1364.

McCarthy, T.L. , Kerry, J.P. , Kerry, J.F. , Lynch, P.B. and Buckley, D.J. (2001), "Evaluation of the antioxidant potential of natural nutrient/plant extracts as compared with constructed antioxidants and vitamin East in raw and cooked pork patties", Meat Scientific discipline, Vol. 58 No. ane, pp. 45-52.

Metsovas, S. (2013), "Synthetic antioxidants: longer shelf-life may lead to shorter lifespan", http://pontoniere.blogautore.espresso.repubblica.information technology/2013/05/xx/constructed-antioxidants-longer-shelf-life-may-lead-to-shorter-lifespan, ( i May 2019).

Ottar Olsen, S. , Prebensen, Northward. and Larsen, T.A. (2009), "Including ambivalence equally a basis for do good segmentation: a report of convenience nutrient in Norway", European Journal of Marketing, Vol. 43 No. 5/half-dozen, pp. 762-783.

Rojas, Grand.C. and Brewer, Thou.S. (2007), "Effect of natural antioxidants on oxidative stability of cooked, refrigerated beef and pork", Journal of Food Scientific discipline, Vol. 72 No. 4, pp. S282-S288.

Shah, K.A. , Bosco, S.J.D. and Mir, Due south.A. (2014), "Plant extracts as natural antioxidants in meat and meat products", Meat Scientific discipline, Vol. 98 No. ane, pp. 21-33.

Silberbauer, A. and Schmid, Thou. (2017), "Packaging concepts for set up-to-eat food: recent progress", Journal of Packaging Technology and Research, Vol. 1 No. 3, pp. 113-126.

Statistical Analysis System (SAS) (2003), User'southward Guide: Statistics, Version 6th ed., Statistical Analysis Arrangement Institute, Cary, NC.

Troy, D.J. , Ojha, K.Southward. , Kerry, J.P. and Tiwari, B.One thousand. (2016), "Sustainable and consumer-friendly emerging technologies for application inside the meat industry: an overview", Meat Science, Vol. 120, pp. 2-ix.

Venkatesh, R. and Sood, D. (2011), A Review of the Physiological Implications of Antioxidants in Food, , Worcester Polytechnic Establish, Worcester.

XLSTAT (2016), Information Analysis and Statistical Solution for Microsoft Excel, French republic, Paris.

Further reading

Muthukumar, M. , Naveena, B.Yard. , Vaithiyanathan, S. , Sen, A.R. and Sureshkumar, G. (2014), "Effect of incorporation of Moringa oleifera leaves excerpt on quality of ground pork patties", Journal of Food Scientific discipline and Technology, Vol. 51 No. 11, pp. 3172-3180.

Tims and Watts (1958), "Protection of cooked meats with phosphates", Food Engineering science, Vol. 12, pp. 240-243.

Acknowledgements

The financial support from the National Enquiry Foundation (NRF) collaborative post-graduate training grant T693 and University of Fort Hare Govan Mbeki Research and Development Center (GMRDC) is best-selling with gratitude.

Respective writer

hutchisonfortaged.blogspot.com

Source: https://www.emerald.com/insight/content/doi/10.1108/BFJ-11-2019-0837/full/html

Share this post