The occurrence of the DFD defect shortens microbiological stability and reduces consumer acceptance of meat. The effect of a chokeberry leaf extract (ChLE) addition at concentrations of 0.01 %, 0.05 % and 0.1 % on the sensory and physicochemical properties of burgers prepared from DFD meat during refrigerated storage under vacuum for 10 days was assessed. The pH, water activity, texture, colour, degree of lipid oxidation, and content of α-tocopherol were measured. The extract at concentrations of 0.05 % and 0.1 % significantly influenced lower levels of lipid oxidation and higher content of α-tocopherol on each tested period. Moreover, these concentrations had a beneficial effect on the instrumental and sensory evaluation of texture parameters and on overall quality. It was concluded that the addition of 0.1 % extract was the most beneficial over the entire 10-day storage period. In summary, use of ChLE may reduce the loss of raw meat caused by DFD defect.
Keywords: Chokeberry leaf extract; Colour; DFD meat; Lipid oxidation; Shelf-life; Texture analysis.
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