MEAT

SCIENCE
Meat Science 76 (2007) 604610
www.elsevier.com/locate/meatsci

Evaluation of the antioxidant potential of grape seed

and bearberry extracts in raw and cooked pork
R. Carpenter, M.N. OGrady, Y.C. OCallaghan, N.M. OBrien, J.P. Kerry *

Department of Food and Nutritional Sciences, University College Cork, National University of Ireland, Western Road, Cork, Ireland

Received 22 January 2007; accepted 25 January 2007

Abstract

The eect of grape seed extract (GSE) and bearberry (BB), on lipid oxidation (TBARS, mg malondialdehyde (MDA)/kg muscle),
colour (CIE a redness value), pH, microbial status (log10CFU colony forming units/g pork) and sensorial properties of cooked pork
patties was investigated. GSE (01000 lg/g muscle) and BB (01000 lg/g muscle) were added to raw pork (M. longissimus dorsi) patties
which were stored in modied atmosphere packs (MAP) (75% O2:25% CO2) for up to 12 days at 4 C. Cooked pork patties were stored in
MAP (70% N2:30% CO2) for up to 4 days at 4 C. Mesophilic plate counts and pork pH were unaected by GSE and BB. GSE and BB
addition decreased (P < 0.05) lipid oxidation (TBARS) in raw pork patties on days 9 and 12 of storage, relative to controls. Antioxidant
activity of GSE and BB was observed in cooked pork patties demonstrating the thermal stability of GSE and BB. The a redness values
of raw and cooked pork patties marginally increased with increasing GSE concentration. The sensory properties of cooked pork patties
were unaected by GSE and BB addition. Results obtained demonstrate the potential for using health promoting nutraceuticals in meat
and meat products.
 2007 Elsevier Ltd. All rights reserved.

Keywords: Natural antioxidants; Grape seed extract; Bearberry extract; Lipid oxidation; Pork

1. Introduction Nutraceuticals are believed to modulate the aetiology of

In recent years, a greater emphasis has been placed on
the link between diet and the prevention of chronic dis-
eases. This changing face of food has given way to the
rise and development of novel functional foods (Hardy,
2000). The terms functional food and nutraceutical are
used interchangeably and are dened as substances which
may be considered a food, or part of a food, which pro-
vides medicinal or health benets, including the prevention
and treatment of disease (Clydesdale, 1997). Nutraceuticals
represent the fastest growing segment of todays food
industry with increases in both consumer demand and
development expanding at a rate of 12.8% per annum
(Hasler, 2000).
*
Corresponding author. Tel.: +353 21 4903798; fax: +353 21 4270001.
E-mail address: joe.kerry@ucc.ie (J.P. Kerry).
many chronic diseases such as cancer (Gao et al., 2003;
Higdon & Frei, 2003), coronary heart disease (Donaldson,
2004; Somova, Shode, Ramnanan, & Nadar, 2003), diabe-
tes (Maghrani et al., 2004), hypertension and osteoporosis
(Position of the American Dietetic Association: functional
foods, 2004). The present popularity of nutraceuticals has
prompted a surge of in vitro studies examining the protec-
tive properties of physiologically active components
against oxygen-induced damage. Carpenter, OCallaghan,
OGrady, Kerry, and OBrien (2006) investigated the anti-
oxidant and genoprotective eects of a range of phyto-
chemicals (resveratrol, citroavan-3-ol) and plant extracts
(grape seed, bearberry and olive leaf extracts, and Echina-
cea purpurea) under conditions of oxidative stress induced
by hydrogen peroxide and tert-butylhydroperoxide, in a
human monocytic cell line. Grape seed extract (GSE) and
bearberry (BB) demonstrated the strongest antioxidant
properties.

0309-1740/$ - see front matter  2007 Elsevier Ltd. All rights reserved.
doi:10.1016/j.meatsci.2007.01.021
 R. Carpenter et al. / Meat Science 76 (2007) 604610
Flavonoids are the most abundant and potent group of
plant phenolic compounds and act as antioxidants (Rice-
Evans & Miller, 1996). Grape seeds from grape juice and
wine processing can be separated, extracted, dried and
puried into GSE which contains phenolic compounds
(Lau & King, 2003). Clinical data has shown that the anti-
oxidant potential of grape seed is twenty and fty fold
greater than vitamins E and C, respectively (Shi, Yu, Poh-
orly, & Kakuda, 2003) arising from increased levels of pol-
yphenol proanthocyanidins and oligomers of avan-3-ol
units, especially catechin and epicatechin present in GSE
(Yilmaz & Toledo, 2004). The antioxidant activity of
GSE has been reported in a variety of test systems (Jayap-
rakasha, Singh, & Sakariah, 2001) including cooked beef
(Ahn, Grun, & Fernando, 2002) and turkey (Lau et al.,
2003; Mielnik, Olsen, Vogt, Adeline, & Skrede, 2006).
The antimicrobial properties of GSE against gram positive
and gram negative bacteria has been reported previously
(Jayaprakasha, Selvi, & Sakariah, 2003). GSE eectively
reduced the numbers of E. coli and S. typhimurium and
retarded growth of L. monocytogenes and A. hydrophila
in cooked ground beef (Ahn, Grun, & Mustapha, 2007).
From a health perspective, GSE has been shown to act
as a anticarcinogenic (Roy et al., 2002) and cardio-protec-
tive agent (Shaee, Carbonneau, Urban, Descomps, &
Leger, 2003).
BB, also known as Uva Ursi, is a member of the ever-
green heath family. Traditionally, the astringent leaves
have been used in the treatment of bladder infections and
other aictions of the urinary tract. The scientic literature
contains less information regarding the antioxidant poten-
tial of BB compared to GSE, however antioxidant activity
of BB has been reported in cooked pork (Pegg, Amarowicz,
& Barl, 2001). The antioxidant properties of BB (Amar-
owicz, Pegg, Rahimi-Moghaddam, Barl, & Weil, 2004)
are most likely attributed to the glycoside arbutin fraction
present (Annuk et al., 1999). BB extract displays potential
antimicrobial benets with respect to food-associated bac-
teria when used in combination with nisin (Dykes, Amar-
owicz, & Pegg, 2003). Furthermore, aqueous extracts of
BB have been shown to alter the ability of E. coli (Turi,
Turi, Anuuk, & Arak, 1999) and H. pylori (Annuk et al.,
1999) to cause infection.
Lipid oxidation is a major quality deteriorative process
in muscle foods resulting in a variety of breakdown
products which produce o-odours and avours
(Faustman & Cassens, 1990). Muscle foods are also suscep-
tible to microbial contamination leading to foodborne ill-
nesses. In addition, colour changes are also an important
factor inuencing the quality and acceptability of meat
and meat products. Currently, there is a growing interest
in the use of natural antimicrobial agents and antioxidants
derived from plant sources. The use of plant derived
nutraceuticals may aord meat processors the opportunity
to develop novel meat products with enhanced nutritional
and health benets, improved shelf-life, quality and prole.
Therefore the inuence of selected nutraceuticals such as
605
GSE and BB on meat quality parameters merits
investigation.
The objective of the present study was to assess the eect
of health promoting plant extracts, GSE and BB, on lipid
oxidation, colour, pH, microbial status and organoleptic
properties of raw and cooked pork patties during chilled
storage.
2. Materials and methods
2.1. Reagents
All chemicals used were AnalaR grade obtained from
British Drug House, Poole, Dorset, UK; Sigma Chemical
Co. Ltd, Poole, Dorset, UK and Rathburn Chemical Co.
Ltd, Walkerburn, Peableshire, Scotland. Grape seed
extract (GSE, 85% oligopolysaccharides) and bearberry
(BB) extract (Uva Ursi, 20% arbutin) were obtained from
Guinness Chemical (Ireland) Ltd, Clonminam Industrial
Estate, Portlaoise, Co. Laois, Ireland. Fresh pork (M. Lon-
gissimus dorsi) was obtained from Ballyburden Meat Pro-
cessors, Ballincollig, Co. Cork, Ireland.
2.2. Total polyphenol content of GSE and BB
The concentration of phenolic compounds in GSE and
BB was determined by the Folin-Ciocalteau method as
described by Singleton and Rossi (1965). GSE and BB were
dissolved in distilled water, and to 1 ml of sample, 5 ml of
Folin-Ciocalteau reagent (diluted 1:10 with distilled water)
was added. After 5 mins, 4 ml of a sodium carbonate solu-
tion (7.5%) was added to each tube. The tubes were incu-
bated for 2 h at room temperature and the absorbance
determined spectrophotometrically (DU 640 UV/Vis
spectrophotometer, Beckman Coulter, CA, USA) against
a reagent blank at 740 nm. The total polyphenol content
was calculated using gallic acid as a standard and results
were expressed as gallic acid equivalents (GAE) (g GAE/
100 g extract).
2.3. Antioxidant addition and pork packaging
GSE and BB were found to be most eective against oxi-
dative stress in vitro at concentrations of 50 lg/ml and
10 lg/ml, respectively (Carpenter et al., 2006). Therefore
in order to evaluate the eects of GSE and BB in a meat
system, a range of increasing concentrations, including
the above stated values for GSE and BB, were added to
minced pork. Pork samples were minced twice through a
plate with 4 mm holes (Model P114L, Talsa, Valencia,
Spain) following the removal of all external fat and connec-
tive tissue. Following mincing, raw pork was assigned to
one of the following thirteen treatments: untreated pork
(control); pork plus increasing amounts of GSE: 50 lg
GSE/g muscle (GSE 50); 100 lg/g muscle (GSE 100);
200 lg/g muscle (GSE 200); 300 lg/g muscle (GSE 300);
400 lg/g muscle (GSE 400); 1000 lg/g muscle (GSE
606 R. Carpenter et al. / Meat Science 76 (2007) 604610
1000); or increasing amounts of BB: 10 lg BB/g muscle
(BB 10); 20 lg/g muscle (BB 20); 40 lg/g muscle (BB 40);
60 lg/g muscle (BB 60); 80 lg/g muscle (BB 80) and
1000 lg/g muscle (BB 1000). GSE and BB were added to
raw pork samples at 1000 lg/g pork to determine if such
levels exerted any pro-oxidant activity. GSE and BB were
dissolved in distilled water (5% v/w), immediately added
to raw minced pork and mixed vigorously.
Minced pork containing GSE or BB was formed into
patties (80 g portions) using a meat former (Ministeak bur-
ger maker, O.L Smith Co. Ltd., Italy), placed in low oxy-
gen permeable (<1 cm3/m2/24 h/atSTP) polystyrene/
ethylvinylalcohol/polyethylene trays and using modied
atmosphere packaging (MAP) technology, ushed with
75% O2: 25% CO2 using a vacuum-sealing unit (VS 100,
Gustav Muller and Co. KG, Bad Homburg, Germany)
equipped with a gas mixer (Witt-Gasetechnik GmbH and
Co. KG, Witten, Germany). Trays were covered and
heat-sealed using a low oxygen permeable (3 cm3/m2/
24 h/atSTP) laminated barrier lm with a polyolen heat
sealable layer. All MAP samples were stored for up to 12
days under uorescent lighting conditions (approximately
660 lx) at 4 C.
2.4. Cooking and packaging
Minced pork was assigned to one of the following ve
treatments: untreated pork (control); pork plus increasing
amounts of GSE: 400 lg GSE/g muscle (GSE 400);
1000 lg/g muscle (GSE 1000); or increasing amounts of
BB: 80 lg BB/g muscle (BB 80) and 1000 lg/g muscle
(BB 1000). Samples were formed into 80 g pork patties as
described above and cooked in a fan-assisted oven (Model
10 GN1/1, Zanussi Professional, Conegliano, Italy) at
180 C until an internal meat temperature of 72 C was
reached and subsequently held at 180 C for a further
8 min. Following cooling, cooked patties were packaged
as described above, packs were ushed with 70% N2: 30%
CO2 and stored for up to 4 days under uorescent lighting
conditions (approximately 660 lx) at 4 C.
2.5. Measurement of lipid oxidation
Lipid oxidation was measured by the 2-thiobarbituric
acid distillation method of Tarladgis, Watts, and Youna-
than (1960) as modied by Ke, Ackman, Linke, and Nash
(1977). Results were expressed as 2-thiobarbituric acid
reactive substances (TBARS) in mg malondialdehyde
(MDA)/kg muscle. TBARS values were measured on days
0, 3, 6, 9, 12 for raw pork samples and on days 0, 2 and 4
for cooked pork samples.
2.6. Colour determination
Surface colour measurements were determined using a
CR-300 Chroma Meter (Minolta Co., Osaka, Japan) which
consisted of a measuring head (CR-300), with an 8 mm
diameter measuring area, and a data processor (DP-301).
The chroma meter was calibrated on the CIE colour space
system using a white tile. The L value represents lightness
and a and b values represent redness and yellowness,
respectively. Colour measurements were made on days 0,
3, 6, 9 and 12 for raw pork samples and days 0, 2 and 4
for cooked pork samples.
2.7. pH measurements
Pork samples (10 g) were homogenised (1 min,
24,000 rpm) in 90 ml distilled water using an Ultra Turrax
T25 homogeniser (Janke and Kunkel, IKA-Labortechnik,
GmbH and Co., Staufen, Germany). Also, GSE and BB
(10 g) were dissolved in 90 ml distilled water. The pH of
the pork homogenates, GSE and BB were measured at
20 C using a pHm 201 portable pH meter (Radiometer,
Copenhagen, Denmark). The pH of the raw pork samples
was recorded on days 0, 3, 6, 9 and 12 of storage.
2.8. Microbiological analysis
Pork samples (10 g) were transferred into stomacher
bags, diluted with 90 ml of ringers solution and stomached
for 2 min in a Stomacher-400 (Steward Stomacher 400 Lab
Blender, London, UK) resulting in a 10 1 dilution used for
analysis. Serial dilutions were prepared and 0.1 ml aliquots
from each dilution were plated onto standard plate count
agar (PCA). The plates were incubated at 30 C for 48 h
to determine mesophilic counts on days 0, 3, 6, 9 and 12
of storage. Results were expressed as log10CFU (colony
forming units)/g pork.
2.9. Sensory evaluation
A trained sensory panel of 810 researchers, Depart-
ment of Food and Nutritional Sciences, University College
Cork, evaluated cooked pork patties after 0, 2 and 4 days
of chilled storage at 4 C. Each of the 5 patties were sliced
into 8 pieces, placed on paper plates and served to panel-
ists. Panelists were asked to evaluate sample colour, a-
vour, texture, juiciness and o-avours on a 10-point
descriptive hedonic scale ranging from extremely desirable
(1) to undesirable (10).
2.10. Statistical analysis
All analyses were performed in duplicate. A full
repeated measures ANOVA was conducted to investigate
the eects of antioxidant concentration, time and their
interactions. The concentration assigned to the pork patties
represented the between-subjects factor. The eect of
time was measured using the within-subjects factor.
Tukeys test was used to adjust for multiple comparisons
between treatment means. The analysis was carried out
using SPSS 11.0 for Windows (SPSS, Chicago, IL, USA)
software package.
 R. Carpenter et al. / Meat Science 76 (2007) 604610 607

3. Results and discussion
3.1. Total polyphenol content of GSE and BB
The total polyphenol content of GSE and BB was
86.5 g 1.15 GAE/100 g and 57.4 g 1.73 GAE/100 g,
respectively. Caillet, Salmieri, and Lacroix (2006) reported
that GSE contained 80.7 g GAE/100 g which is similar to
the polyphenol content of GSE used in the present study.
To date, the scientic literature contained no data referring
to the polyphenol content of BB extract.
3.2. pH and microbial status of raw pork patties containing
added GSE and BB
The pH of raw pork patties decreased from 5.7 to 5.5
over the 12 day storage period and were unaected by
the addition of GSE and BB whose pH values were 3.84
and 4.71, respectively. This pH range is comparable to that
previously reported (5.45.8) for post-mortem muscle
(Faustman et al., 1990). The mesophilic plate counts ran-
ged from 3.32 log10 cfu/g to 3.61 log10 cfu/g, and did not
signicantly increase over the 12 day storage period. This
may be partly due to the antimicrobial eect of carbon
dioxide (25%) in the modied atmosphere packs. Meso-
philic counts obtained are similar to previously reported
values for raw pork (Houben, Eikelenboom, & Hoving-
Bolink, 1998). Graded addition of GSE and BB did not
signicantly eect or improve the microbial status of pork
patties relative to the controls (data not shown). This is in
contrast to previous reports where the antimicrobial
properties of GSE were demonstrated in ground beef
(Ahn, Grun, & Mustapha, 2004) and extracts of BB (1:10
aqueous infusion) exhibited protection against food
pathogens such as E. coli and H. pylori (Annuk et al.,
1999).
3.3. Lipid stability of raw pork patties containing added GSE
and BB
The presence of GSE and BB in raw pork patties signif-
icantly decreased (P < 0.05) lipid oxidation on days 9 and
12 of storage compared to the controls (Table 1). A signif-
icant (P < 0.05) antioxidant concentration time interac-
tion was observed for both GSE and BB. Lau et al.
(2003) reported antioxidant activity of GSE at a concentra-
tion of 1000 lg/g (GSE polyphenol content of 85.4 g GAE/
100 g) in uncooked poultry. The highest concentration of
GSE and BB employed in our study (1000 lg/g) did not
exert any pro-oxidant activity in raw pork and was shown
to be four times more eective in reducing lipid oxidation
when compared to lower concentrations (50 lg GSE/g
muscle and 20 lg BB/g muscle). By contrast, in a previ-
ously reported study, b-carotene demonstrated a pro-oxi-
dant eect at 50 lg/g, while at lower concentrations
(10 lg/g) acted as an antioxidant in broiler meat (Ruiz,
Perez-Vendrell, & Esteve-Garca, 1999). Plant-extracted
antioxidants can exhibit pro-oxidant activity at low con-
centrations and antioxidant activity above a certain level
(Wanasundara & Shahidi, 1998). Conversely, an antioxi-
dant eect at low concentrations and pro-oxidant activity
at higher concentrations can also occur (Pryzbylski, Lee,
& Eskin, 1998). Although an antioxidant eect was evident
at 400 lg GSE/g muscle and 80 lg BB/g muscle, the use of
1000 lg/g muscle of each extract did not oer any further
protection against lipid oxidation compared to the lower
levels (Table 1). Overall, lipid stability increased with
increasing concentrations of GSE and BB.

Table 1
Eect of grape seed extract (GSE) and bearberry (BB) on lipid oxidation (TBARS) in raw pork patties stored in modied atmosphere packs (75% O2: 25%
CO2) at 4 C
Treatment1 Day 0 Day 3 Day 6 Day 9 Day 12
* * * a
Control 0.15 0.02 0.33 0.04 0.38 0.01 0.58 0.09 0.91 0.01a
GSE 50 0.14 0.03 0.29 0.09 0.31 0.02 0.31 0.01b 0.35 0.02b
GSE 100 0.11 0.01 0.23 0.03 0.30 0.08 0.33 0.05b 0.29 0.01bd
GSE 200 0.12 0.01 0.19 0.04 0.31 0.12 0.28 0.04b 0.24 0.01cd
GSE 300 0.09 0.01 0.17 0.04 0.22 0.05 0.19 0.04b 0.24 0.01cd
GSE 400 0.09 0.01 0.17 0.07 0.16 0.03 0.16 0.02b 0.16 0.02e
GSE 1000 0.09 0.01 0.10 0.06 0.14 0.03 0.11 0.03b 0.09 0.01e
BB 10 0.14 0.05* 0.29 0.05* 0.37 0.13* 0.46 0.11ac 0.43 0.11b
BB 20 0.10 0.01 0.22 0.07 0.36 0.12 0.32 0.04ad 0.40 0.01b
BB 40 0.09 0.02 0.17 0.01 0.26 0.04 0.23 0.05bcd 0.27 0.03b
BB 60 0.10 0.04 0.17 0.06 0.16 0.05 0.19 0.02bcd 0.23 0.04b
BB 80 0.07 0.03 0.13 0.03 0.14 0.02 0.17 0.01bcd 0.21 0.02b
BB 1000 0.10 0.03 0.11 0.02 0.16 0.03 0.11 0.03bcd 0.10 0.03b
TBARS, mg malondialdehyde/kg muscle.
abcde
Within each day (each antioxidant type compared to the control) mean values ( SEM) in the same column bearing dierent superscripts are
signicantly dierent, P < 0.05.
1
GSE or BB, lg/g muscle.
*
No signicance, P > 0.05.
608 R. Carpenter et al. / Meat Science 76 (2007) 604610

3.4. Lipid stability of cooked pork patties containing added
GSE and BB
After 0, 2 and 4 days of refrigerated storage, GSE
(400 lg/g, 1000 lg/g) inhibited (P < 0.05) TBARS forma-
tion, compared to controls, in cooked pork patties held
in MAP (Table 2). Mielnik et al. (2006) reported that
GSE (0, 400, 800 and 1600 lg/g) signicantly improved
the oxidative stability of cooked turkey meat. Similarly,
the antioxidant eect of GSE was also demonstrated in
cooked ground beef (200, 500 and 1000 lg/g) (Ahn et al.,
2002). The addition of BB (80 lg/g, 1000 lg/g) signicantly
(P < 0.05) reduced lipid oxidation in cooked pork patties.
These ndings are in agreement with a similar study (Pegg
et al., 2001) whereby, BB was shown to protect against
lipid oxidation in cooked minced pork at levels of 100,
200 and 500 lg/g. GSE and BB addition, at the upper limit
of 1000 lg/g, resulted in a 5-fold (day 2) and 9-fold (day 4)
decrease in lipid oxidation compared to controls and anti-
oxidant potency increased (P < 0.05) with increasing GSE
and BB concentration (Table 2). In addition, GSE and
BB reduced lipid oxidation during the cooking process
(day 0 TBARS). These results demonstrate the thermal sta-
bility of GSE and BB.
GSE and BB demonstrated a pronounced antioxidant
eect in raw and cooked pork during chilled storage. The
mechanism of the protective eect of GSE on lipid oxida-
tion may be due to the presence of a number of oligomer
procyanidins, such as catechin and epicatechin (Yilmaz
et al., 2004), which possess a greater antioxidant potential
than monomer components (Llopiz et al., 2004). BB is
reported to contain a vast array of hydroquinone deriva-
tives, such as arbutin, tannins, avonoids, triterpenes and
phenolcarboxylic acids (Annuk et al., 1999) which confer
antioxidant activity. Since a number of polyphenolic com-
pounds are present in GSE and BB, the antioxidant poten-
tial demonstrated in the present study may also be due to
the additive and synergistic eects of the individual com-
pounds present.
3.5. Colour stability of raw pork patties containing added
GSE and BB

GSE and BB addition did not alter the L lightness and

Table 2 b yellowness values of raw pork patties and no obvious
Eect of grape seed extract (GSE) and bearberry (BB) on lipid oxidation
data trends were observed (data not shown). The a red-
(TBARS) in cooked pork patties stored in modied atmosphere packs
(70% N2: 30% CO2) at 4 C ness values in raw pork patties decreased over the 12-day
storage period (Table 3). No signicant dierences in a
Treatment1 Day 0 Day 2 Day 4
redness values, as a result of GSE and BB addition at levels
Control 0.35 0.002a 0.65 0.003a 0.90 0.012a
up to 1000 lg/g, were observed over the 12 day storage per-
GSE 400 0.19 0.003b 0.22 0.011b 0.15 0.003bc
GSE 1000 0.13 0.004c 0.12 0.005c 0.12 0.008c iod. Addition of GSE resulted in minor increases in a red-
ness values of raw pork patties, relative to controls, after 6,
BB 80 0.30 0.002b 0.38 0.003b 0.54 0.018b
BB 1000 0.14 0.009c 0.11 0.003c 0.11 0.001c
9 and 12 days of refrigerated storage at 4 C. The marginal
colour enhancing eects of GSE, in contrast to BB, is pos-
TBARS, mg malondialdehyde/kg muscle.
abc
Within each day (each antioxidant type compared to the control) mean
sibly due to the red colour of the GSE itself. Colour is an
values ( SEM) in the same column bearing dierent superscripts are important visual cue involved in consumer perception of
signicantly dierent, P < 0.05. acceptable meat quality (Faustman et al., 1990) and GSE
1
GSE or BB, lg/g muscle. at concentrations greater than 1000 lg/g, may, in addition

Table 3
Eect of grape seed extract (GSE) and bearberry (BB) on the surface redness (a value) of raw pork patties stored in modied atmosphere packs (75% O2:
25% CO2) at 4 C
Treatment1 Day 0 Day 3 Day 6 Day 9 Day 12
* * * *
Control 11.19 0.16 9.69 0.44 8.90 0.63 7.81 0.55 7.04 0.49*
GSE 50 11.39 0.28 9.62 0.41 9.04 0.24 7.98 0.75 7.54 0.54
GSE 100 11.28 0.21 9.73 0.29 9.30 0.34 8.09 0.65 7.68 0.49
GSE 200 11.37 0.25 9.88 0.30 9.23 0.33 8.50 0.53 7.84 0.37
GSE 300 11.45 0.16 10.03 0.30 9.23 0.26 8.39 0.52 7.89 0.28
GSE 400 11.25 0.08 10.04 0.25 9.74 0.26 8.65 0.49 8.08 0.34
GSE 1000 11.34 0.11 10.09 0.19 9.85 0.21 8.81 0.24 8.19 0.24
BB 10 11.13 0.57* 10.10 0.35* 8.77 0.45* 8.40 0.49* 7.39 0.52*
BB 20 11.11 0.12 9.74 0.37 9.04 0.40 8.31 0.48 7.56 0.34
BB 40 11.90 0.12 9.73 0.62 9.09 0.44 8.56 0.50 7.95 0.24
BB 60 10.99 0.20 9.74 0.35 9.03 0.54 8.41 0.52 7.78 0.29
BB 80 10.96 0.25 9.36 0.34 9.20 0.52 7.97 0.50 7.65 0.23
BB 1000 10.95 0.20 9.45 0.28 9.25 0.31 8.13 0.42 7.84 0.20
CIE a redness value (mean SEM).
1
GSE or BB, lg/g muscle.
*
No signicance, P > 0.05.
 R. Carpenter et al. / Meat Science 76 (2007) 604610
Table 4
Eect of grape seed extract (GSE) and bearberry (BB) on the surface
redness (a value) of cooked pork patties stored in modied atmosphere
packs (70% N2: 30% CO2) at 4 C
Treatment1 Day 0 Day 2 Day 4
a a
Control 3.60 0.04 3.52 0.04 3.47 0.03a
GSE 400 3.91 0.01b 4.18 0.03b 3.39 0.04a
GSE 1000 4.13 0.03c 4.50 0.03c 4.15 0.04b
BB 80 3.79 0.03b 3.80 0.02b 3.20 0.03a
BB 1000 3.96 0.04b 4.11 0.04c 3.18 0.02b
CIE a redness value.
abc
Within each day (each antioxidant type compared to the control) mean
values ( SEM) in the same column bearing dierent superscripts are
signicantly dierent, P < 0.05.
1
GSE or BB, lg/g muscle.
to antioxidant properties, have potential to act as natural
colour enhancers of red meat and meat products.
3.6. Colour stability and sensory evaluation of cooked pork
patties containing added GSE and BB
The addition of GSE exerted a greater eect, compared
to BB, on the colour stability of cooked pork patties stored
for up to 4 days at 4 C. Addition of GSE (1000 lg/g), sig-
nicantly increased (P < 0.05) the a redness values of
cooked pork patties, relative to controls, over the 4-day
storage period (Table 4). This increase in colour was not
perceived as negative by the in-house sensory panel with
respect to overall product quality. By contrast, Mitsumoto,
OGrady, Kerry, and Buckley (2005) reported that addition
of tea catechins (200 or 400 lg/g) resulted in discoloration
of cooked beef and poultry patties. Monomeric phenolic
compounds such as catechins and epicatechin are present
in GSE however their concentration may not be suciently
high enough to cause discoloration in cooked pork.
Addition of GSE (400 and 1000 lg/g) and BB (80 and
1000 lg/g) did not signicantly aect the sensory scores
of cooked pork patties for any of the quality attributes
tested (data not shown). In general, sensory scores assigned
by panelists decreased marginally over the 4 day storage
period for parameters such as colour (5.14.0), avour
(5.93.6), tenderness (5.83.9) and juiciness (8.14.0), how-
ever, trends observed were not statistically signicant. Sim-
ilarly no antioxidant concentration time interaction was
observed. Sensory scores for o-avours ranged from
1.01.6 over the storage period. It was concluded that addi-
tion of GSE and BB did not adversely aect the sensorial
properties of cooked pork patties at the levels employed
in the present study.
4. Conclusion
Nutraceuticals such as GSE and BB were found to exhi-
bit potent lipid antioxidant activity in raw and cooked
pork. No antimicrobial eect of GSE or BB was observed
under the experimental conditions employed in the present
609
study. The addition of GSE resulted in minor increases in
the surface colour of raw and cooked pork. The eating
quality of cooked pork was unaected by GSE and BB.
Due to concerns regarding the safety and toxicity of syn-
thetic antioxidants, GSE and BB may prove useful, as safe,
natural, health promoting antioxidants to the meat indus-
try. Further research is necessary to examine the function-
ality of GSE and BB in additional meats and meat
products.
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