Raw beef chunks were
treated with different concentrations of MLE (0.1, 0.2 and 0.3 g MLE/L solution) and BHT
(0.2 g BHT/L solution) and compared with control (no antioxidant) and packaged in gas
combination of 80% O2 and 20% CO2. MLE had a significant (p < 0.05) effect on pH, TBARS and
color parameters as compared to control but had non-significant effect on water holding
capacity, cooking loss, shear value and microbiological quality of packaged beef. The results
indicate that the MLE can be used as natural antioxidant to preserve raw beef packaged in
high oxygen MAP.
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