65th International Congress of Meat Science and Technology, Berlin, Germany, 4 - 09 August 2019, pp.331-332
Eating quality parameters of beef steaks are highly influenced not only by ultimate intrinsic factors but also by extrinsic elements like packaging, storage and preservations. Simultaneously, all-cause some changes in pH values whereas any induced fault on the appearance, colour and water-holding capacity may result in alteration on eating quality of beef (flavour, tenderness, and juiciness). Almost always, consumers during the course of consumption easily recognize those alterations so as a matter the freshness should be kept as long as possible. Therefore, the aim of this research was to evaluate the quality and protein stability of beef steaks stored at low temperatures at 4oC/7days and -18oC/35days using corchorus olitorius mucilage (COM) as a lamination material. Further, to determine the chemical interactions between meat components and COM extracted in three different hydronium ionic state buffers. Technically, the purpose of this work was to determine if COM can be used as a natural coating material that preserves steaks that sounds healthy and eco-friendly. The corchorus olitorius which is commonly known all over the world as Mulukhiya provides a viscous liquid if sat in water for certain time. Since COM consists of soluble and insoluble fibers, it was extracted in different hydronium ion buffers. Meat, in particular, is a perishable food item that requires careful processing, smart coating, and lamination materials. It was quite interesting to determine whether COM would possibly be used as coating materials to maintain and preserve the freshness of beef steaks under vacuum packaging and stored at low temperature.