Lipid oxidation degree and antioxidant activity of several polyphenolic extracts in bovine meat during storage

Extracts of vegetable origin are used widely nowdays in the food industry in the role of antioxidants, especially in the meat processing industry and in the industry of its byproducts. Subject of this study have been bovine meat samples, which have been subjected to polyphenolic extracts, such as those from: tea, rosemary and oregano conserved in a timeframe of 1, 4, 7 and 10 days. TBA (thiobarbituric acid) assay shows that polyphenolic extracts tend to increase oxidative endurance of meat sample, while DPPH assay shows the level of antioxidant activity. Lipids oxidation degree and antioxidant activity of the samples of bovine meat treated with rosemary, oregano and tea polyphenolic extracts is lower than the control samples either in treated or not treated in 85°C samples. The samples which have been subjected to tea polyphenolic extract shows a lower lipid oxidation degree and a higher antioxidant activity compared not only to control samples but also to the samples treated with the other polyphenolic extracts. Lipid oxidation degree and antioxidant activity results greater in temperature treated samples compared to those in raw state.