Problem: Meat Flavor Deterioration

Meat Flavor Deterioration or "MFD" is a term we use to describe what consumers frequently call "warmed over flavor" or "refrigerator taste." "MFD" is characterized by a loss of flavor quality and development of off-flavors. Trained sensory panels use descriptors like "stale," "cardboard-like," "leftovers," or "damp dog hair" to define the objectionable odor and flavor associated with MFD. Meat and poultry that has been cooked, refrigerated, and then reheated is most likely to suffer from MFD, but unacceptable flavor changes can also be detected after first-time cooking of even minimally processed meat and poultry.

MFD is initiated during processing procedures such as grinding, cutting, freezing, tumbling, massaging, and/or cooking. Iron liberated from meat pigments catalyzes oxidative degradation of highly unsaturated lean tissue phospholipids. This oxidative reaction differs from triglyceride oxidation (oxidation of fat tissue) in two ways: it takes place at an exponentially faster rate; and the off-flavors produced are different from typical rancid flavors. While off-flavors develop, rich, meaty flavors fade and are overwhelmed by off-flavors produced by oxidation reactions. This irreversible combination of flavor changes constitutes the worst form of "MFD".

Solution: Inhibiting Meat Flavor Deterioration

Herbalox® Seasoning is an effective inhibitor of meat flavor deterioration in value-added products. Figure 1 shows the effect of adding Herbalox® Seasoning to a 'typical' water, salt, phosphate marinade used to tumble chicken for a restructured nugget. Chicken pieces were tumbled in the marinades, breaded, cooked, then refrigerated for a week. The Thiobarbituric Acid assay (TBA) was used to evaluate the extent of oxidative deterioration in the nuggets. (Higher TBA numbers correspond with greater oxidative deterioration. Values greater than 1.5 are associated with MFD.) The data clearly demonstrates the value of including Herbalox® Seasoning in marinades and tumbling solutions.

Chemical analytical methods are important tools for evaluating product quality. Numbers obtained from these assays are even more meaningful, if accompanied by sensory evaluation. Therefore, when analyzing a food product for quality, it is very important to know how it tastes and smells.

Figure 2 shows sensory data that corresponds with the TBA numbers in Figure 1. Sensory evaluation shows that including Herbalox® Seasoning in a water, salt, phosphate marinade delayed the onset of MFD until day 4 in the test sample, while the control was identified as having MFD at day 2. These results, combined with substantially lower TBA numbers, are compelling evidence of the effectiveness for the use of Herbalox® Seasoning in inhibiting MFD in poultry products.

Problem: Color Change in Ground Poultry

Color degradation is another consequence of oxidation in poultry and is a limiting factor in the shelf life of many varieties of minimally- processed poultry products. Ground and mechanically-separated poultry quickly turns from reddish-pink to a brownish-gray color. Oxidation of oxymyoglobin pigments to metmyoglobin pigments shifts the hue of fresh meat from an appetizing reddish-pink to brownish-gray. This change is accelerated by exposure to light and temperatures typical of retail display conditions. The increase in content of brownish-gray metmyoglobin pigments correlates with increases in TBARS. The graph below depicts the interrelationship between the shift in compostion of meat pigments from oxymyoglobin to metmyoglobin and the progression of lipid oxidation reactions as measured by TBA analysis.

Solution: Extending Color Life

Addition and thorough distribution of Herbalox Seasoning to ground poultry (by way of direct addition) and whole muscle (by way of marinades and injection solutions) can extend shelf life by effectively neutralizing or quenching free radicals and inhibiting oxidation of oxymyoglobin pigments.

Problem: Lipid Oxidation in High Stress Processing

Subcutaneous and seam fat is frequently formulated into restructured and processed poultry products such as hams, nuggets, roasts, and deli rolls. Because poultry contains a large proportion of polyunsaturated fat, it is highly susceptible to oxidation and the development of rancid flavors. Rendered poultry fat is heated to temperatures in excess of 150°C to remove moisture. Poultry fat is also used as an ingredient in soup bases and other food products. Rendering and spray drying subject the fat to severe stresses (i.e. high temperature, increased surface area, protein carriers). All of these pro-oxidant stressors can accelerate the development of off odors and flavors and darken color.

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Solution: Inhibiting Lipid Oxidation

The addition of Herbalox® Seasoning or Duralox® Blends can be an effective means of inhibiting oxidative degradation. The active compounds have excellent heat stability and have demonstrated good carry-through for better protection against oxidation in the finished product. Table 1 shows stability (as determined by Rancimat induction times) of pre- and post-spray dried chicken fat.

* Total dose rate of treatment. Contribution from Herbalox® Seasoning Type O 0.05% in both.