The effectiveness of plant extracts (0.05% rosemary and 0.08% oregano) to extend shelf life of bison strip loin steaks in terms of color stability and consumer acceptability was studied. Steaks treated with oregano presented lower oxygen consumption, higher metmyoglobin-reducing activity (MRA), decreased lipid oxidation, and provided a stable red color with less discoloration during the retail display period than the control and rosemary treated steaks (P < 0.05). Results from consumer sensory evaluation indicated that treated steaks under study were not significantly different from the control (P > 0.05) based on palatability attributes and acceptability. However, rosemary treated steaks were more desirable and palatable than their oregano counterparts (P < 0.05). Overall, plant extracts, particularly oregano, can improve color stability of bison steaks due to its antioxidants properties and ability to increase MRA capacity in fresh bison meat without posing any negative impact on its sensory attributes. PRACTICAL APPLICATION: This study will provide valuable information to the bison meat industry on how to offer a more consistent and acceptable product (in terms of palatability and color) to consumers using plant-based natural antioxidants, without diminishing the palatability of their products. This technology can offer two more days of shelf life in retail overwrap packaging, consequently, opening the possibility for the bison industry to expand its market with a potential to reduce retail losses due to poor color stability and early browning (that is, stock out, markdowns, and waste due to expired display life).

中文翻译：

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植物提取物延长野牛肉保质期的有效性

研究了植物提取物（0.05% 迷迭香和 0.08% 牛至）在颜色稳定性和消费者接受度方面延长野牛腰肉牛排保质期的有效性。与对照和迷迭香处理的牛排相比，用牛至处理的牛排耗氧量更低，高铁肌红蛋白还原活性 (MRA) 更高，脂质氧化减少，并且在零售展示期间呈现稳定的红色，变色更少（P < 0.05）。消费者感官评估的结果表明，基于适口性和可接受性，研究中处理过的牛排与对照没有显着差异（P > 0.05）。然而，迷迭香处理的牛排比牛至牛排更可口和美味（P < 0.05）。总的来说，植物提取物，尤其是牛至，由于其抗氧化特性和增加新鲜野牛肉的 MRA 能力而不对其感官属性造成任何负面影响的能力，因此可以提高野牛牛排的颜色稳定性。实际应用：这项研究将为野牛肉行业提供有价值的信息，说明如何使用植物性天然抗氧化剂向消费者提供更一致和可接受的产品（在适口性和颜色方面），同时不降低其产品的适口性。这项技术可以为零售外包装提供两天以上的保质期，因此，为野牛行业扩大其市场开辟了可能性，并有可能减少由于颜色稳定性差和早期褐变（即缺货，降价，以及因显示器寿命过期而造成的浪费）。