Send to

Choose Destination
Food Microbiol. 2007 Feb;24(1):7-14. Epub 2006 May 9.

Effects of plant extracts on microbial growth, color change, and lipid oxidation in cooked beef.

Author information

Division of Biomaterials Engineering, Kangwon National University, Chucheon, Gangwon 200-701, Republic of Korea [corrected]

Erratum in

  • Food Microbiol. 2007 Jun;24(4):432.


The effects of butylated hydroxyanisole/butylated hydroxytoluene (BHA/BHT), grape seed extract (ActiVin), pine bark extract (Pycnogenol), and oleoresin rosemary (Herbalox) on microbial growth, color change, and lipid oxidation were investigated in cooked ground beef. When compared to the control, 1.0% ActiVin and Pycnogenol) effectively reduced the numbers of Escherichia coli O157:H7 and Salmonella Typhimurium, and retarded the growth of Listeria monocytogenes and Aeromonas hydrophila. Pycnogenol resulted in reductions of 1.7, 2.0, 0.8, and 0.4 log CFU/g, respectively, in numbers of E. coli O157:H7, L. monocytogenes, S. Typhimurium, and A. hydrophila, respectively, after 9 days of refrigerated storage. The color of cooked beef treated with ActiVin was less light (L*), more red (a*), and less yellow (b*) than those treated with BHA/BHT, Pycnogenol, and Herbalox. ActiVin and Pycnogenol effectively retained the redness in cooked beef during storage. The control showed significantly higher thiobarbituric acid-reactive substances (TBARS) and hexanal content over storage. BHA/BHT, ActiVin, Pycnogenol, and Herbalox retarded the formation of TBARS by 75%, 92%, 94%, and 92%, respectively, after 9 days, and significantly lowered the hexanal content throughout the storage period. Results of this work show that ActiVin and Pycnogenol are promising additives for maintaining the quality and safety of cooked beef.

[Indexed for MEDLINE]

Supplemental Content

Full text links

Icon for Elsevier Science
Loading ...
Support Center