Effect of high pressure and rosemary extract application on fresh meat quality

In this study, to determine the effects of high pressure and rosemary extract application on meat quality, high pressure processing at three different pressure levels (150, 350 and 550 MPa) for 5 minutes and temperature (20ºC±2°C) and rosemary extract (5%) application were applied to fresh beef loin steaks. Natural standard oleoresin rosemary extract was used for extract application and the application was carried out by dipping method. The effects of high pressure and rosemary extract application on the physical, chemical, microbiological and sensory properties of samples were examined. In the study, high pressure application has caused 1-6 log unit reduction in TAMB counts of the samples at pressures above 150MPa . In general, it was found that the changes in the samples pressurized at 350 and 550 MPa were statistically significant. It was determined that high pressure and rosemary extract application had significantly affected to all texture parameters . In addition, it was found that the interaction between the high pressure and rosemary extract application on hardness and gumminess values of the samples was statistically important. It was determined that high pressure has improved textural properties by causing protein degradation. Furthermore, high pressure application increased the amount of phenolic compounds in the samples containing rosemary extract. The amount of volatile compounds produced by lipid oxidation and microbial activity was increased by pressure application but it has been found that the amounts of these components are considerably reduced in the extracts groups by the effect of the rosemary. The pressure and rosemary extract application significantly changed the color of the samples and caused reduction in the sensory scores. In conclusion, 350 MPa high pressure application is thought to be a successful application for the development of meat quality, especially in terms of textural improvement and microbial reliability, if the negative attitudes of consumers towards the color of the product can be resolved.