Progress 09/01/11 to 08/31/14
Outputs
Target Audience: Small Farmers in Arkansas and the US Goat meat processors in Arkansas and the US Food industry and State and federal agencies UAPB students Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided? One(1) graduate student worked on microbiological analysis Three (3) undergraduate students were trained in color, pH, and texture analysis. How have the results been disseminated to communities of interest? Lihono, M.A, J. Koo, D. Fernandez, U. Adamu, B. Huang, O. Gekara, S. Jongrattananon, A. Mendonca, D.U. Ahn and A. Daraba. Effectiveness of garlic in prolonging shelf-life of chevon treated with rosemary and vitamin E. 1890 ARD 17th Biennial Research Symposium, Jacksonville, FL. Lihono, M.A,J. Koo, D. Fernandez, U. Adamu, B. Huang, O. Gekara, S. Jongrattananon, F. Stigger, M. Sanford, D. Machooka. 2014.Effectiveness of garlic in prolonging shelf-life of chevon treated with rosemary and vitamin E. Poster presented at the 58thRural Life Conference, Pine Bluff Convention Center, Pine Bluff, AR. What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
Goal 1: At UAPB, rosemary and garlic were applied at 0.025% or 0.05% (w/w) and 0.45 or 0.90% to fresh ground goat meat, respectively. Vitamin E was used at 0.0125% or 0.025%. Treated ground goat meat patties (about 50 g each) were prepared by hand, and individually packaged in plastic bags and stored for 12 days at 4 ºC. Total microbial counts were performed every 2-3 days. At day 0, treatments 2 and 5 with 0.45% garlic had total aerobic counts not statistically different from the control but they were significantly lower at day 2. At day5, treatments 9 and 10 with 0.9% garlic had the lowest counts and 1 Log10 less than the control (4.8 Log10 for treatments 9 and 10 as compared with 5.8 Log10 for the control) but their counts were not significantly different from the control. At day 7, treatments 2, 9 and 10 had the lowest counts and were numerically similar to the control (6.2 Log10 for treatment 2 and 6.3 Log10 for treatments 9, 10 and the control). All the treatments reached spoilage by day 8 (at least 7 Log10counts). The total aerobic counts of the different treatments plotted against days of storage at 4°C. pH data did not show any differences among treatments. Although the pH of the control was lower than the other treatments with the exception of treatment 6 at day 0, all the treatments were not significantly different from each other at day 0 and thereafter. Color was measured using a colorimeter (Konica Minolta CR-400) with the control having higher redness (a* value) when compared with all the treated samples at day 0 and day 2. Treated samples kept their redness until day 8 but they decreased significantly at day 9. There is a possibility that garlic may provide some effect in preventing microbial growth in ground goat meat stored at 4 ºC early in the first 5 days. The antimicrobial activity of garlic can be enhanced when combined with other natural preservatives, herbs or spices. However, in this experiment, neither rosemary nor vitamin E enhanced the effect of garlic. These results need to be confirmed with further studies. We will hypothesize levels of garlic higher than 0.9% may be effective in prolonging shelf life of ground goat meat stored at 4°C beyond day 7. Researchers should investigate levels of garlic in ground goat meat that should be effective in prolonging shelf life while maintaining the acceptable physical and sensory characteristics of the final product. Goal 2: Fresh ground goat meat frozen all night was shipped overnight Fedex to the campus of Iowa State University in Ames. The meat was kept frozen for a week before being treated. Irradiation was done at Sadex Corp. irradiation facility (Sioux City, IA). A factorial design using 3 treatment x 3 irradiation dose x 4 storage time with 4 replications were prepared. Ground goat meat were mixed with 3 selected garlic [(G)/rosemary (R)/tocopherol (T) mixtures (control, 0.45%G+0.025%R+0.0125%T, 0.90%G+0.05%R+0.025%T)], and patties (50 g/patty) were prepared. The patties were vacuum-packaged and irradiated at 0, 1.0, or 1.5 kGy. Two sets of samples were prepared: one set was used for raw meat study and the other set for cooked meat study. Irradiation increased the color L-value of meat without herb treatment, but decreased in herb-added meat. The addition of herbs prevented oxidation process during storage of cooked meats; this positive effect is of practical use as meats are consumed cooked. This is opposite to the raw meat results where addition of herbs accelerated the lipid oxidation process in raw meat. The addition of herb prevented oxidation process during storage of cooked meats; this positive effect is of practical use as meats are consumed cooked. Although the treatment with 0.90% garlic+0.05% rosemary+0.025% α-tocopherol showed better antioxidant effect than the treatment with 0.45% garlic+0.025% rosemary+0.0125% α-tocopherol, use of treatment with 0.45% garlic+0.025% rosemary+0.0125% α-tocopherol was enough to minimize oxidative changes in irradiated cooked meat during the 7-day storage time under aerobic packaging conditions. This is opposite to the raw meat results where addition of herbs accelerated the lipid oxidation process in raw meat.Volatiles of raw meat at Day 0 indicated that hydrocarbons and sulfur compounds were the major volatile groups, especially in control and herb-added raw goat meats. Irradiation dramatically reduced, but addition of herbs greatly increased the amounts of hydrocarbons in the meat. Irradiation usually increases sulfur compounds, but the increase of sulfur compounds by irradiation was very small compared with the herb treatments. After 4 days of storage, the amount of alcohols increased dramatically. This increase was more pronounced in nonirradiated treatments which may be prone to more microbial spoilage as increase in alcohols in meat during storage is related to microbial growth. Sulfur compounds were not detected in control and irradiation alone (IR1 and IR2) treatments. Their amounts decreased during storage in herb-added treatments because sulfur compounds were highly volatile and disappeared during storage under oxygen-permeable packaging conditions. In the cooked meat, the amounts of sulfur compounds in herb-added treatments were much greater than those in control and IR alone treatments and they started to decrease during storage. Alcohols were found in all treatments, but the amounts were smaller than in raw meat and did not increase much during storage probably because cooking process killed most of the microorganisms in the meat. Forty (40) panelists were selected to evaluate irradiated cooked goat meat (10g). The panel was made of 28 females and 12 males with the majority between the ages of 18 to 30 years old (60%) and with some college education (60%). A 9 point hedonic scale from “dislike extremely” to “like extremely” was used to measure the degree of liking. Attributes evaluated were color, aroma/smell, flavor, texture, and the overall acceptability. Frozen irradiated ground goat was shipped overnight from Iowa State (Ames, IA) to the University of Arkansas at Pine Bluff (Pine Bluff, AR) and a portion (10g) per treatment was cooked in the microwave for 60 seconds on high, held for 60 seconds and served. There was no statistical difference among any of the treatments for any attribute. All the samples scored between “like slightly” (6) and like “moderately”(7). Among the panelists the degree of irradiation (1 kGy or 1.5 kGy) and the use of additives in cooked meats did not make any difference in their evaluation and their overall acceptability. Goal 3: Results of this study were disseminated at UAPB Annual Rural Life Conference, the National Goat Meat Conference organized by the 1890 Universities, and the Association of Research Directors (ARD) Biennial Research Symposium in Jacksonville, FL.
Publications
- Type:
Other
Status:
Other
Year Published:
2013
Citation:
Lihono, M.A, J. Koo, D. Fernandez, U. Adamu, B. Huang, O. Gekara, S. Jongrattananon, A. Mendonca, D.U. Ahn and A. Daraba. Effectiveness of garlic in prolonging shelf-life of chevon treated with rosemary and vitamin E. 1890 ARD 17th Biennial Research Symposium, April 2013, Jacksonville, FL.
- Type:
Other
Status:
Other
Year Published:
2014
Citation:
Lihono, M.A, J. Koo, D. Fernandez, U. Adamu, B. Huang, O. Gekara, S. Jongrattananon, F. Stigger, M. Sanford, D. Machooka. 2014. Effectiveness of garlic in prolonging shelf-life of chevon treated with rosemary and vitamin E. Poster presented at the 58th Rural Life Conference, Pine Bluff Convention Center, Pine Bluff, AR.
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Progress 09/01/12 to 08/31/13
Outputs
Target Audience: target audience not yet reached as we are waiting for completion of objectives 1 and 2. Changes/Problems: Delay due to extra time to have goats reach maturity. What opportunities for training and professional development has the project provided? 1 graduate student worked on microbiological analysis 2 undergraduate students were trained in color, pH, and texture analyses. How have the results been disseminated to communities of interest? Preliminary data for objective 1 were presented at the ARD 17th Biennial Research Symposium, Jacksonville, Florida. Lihono, M.A, J. Koo, D. Fernandez, U. Adamu, B. Huang, O. Gekara, S. Jongrattananon, A. Mendonca, D.U. Ahn and A. Daraba. Effectiveness of garlic in prolonging shelf-life of chevon treated with rosemary and vitamin E. 1890 ARD 17th Biennial Research Symposium, Jacksonville, FL. What do you plan to do during the next reporting period to accomplish the goals? Triplicates for objective 1 (Evaluate herb and spice (garlic and rosemary) and vitamin E for antimicrobial effects, storage stability, and physical characteristics in goat meat stored at 4 °C) of the project will be completed at the University of Arkansas at Pine Bluff (UAPB) in Fall 2013 The objective 2 (Test the effects of low-dose irradiation on microbiological quality and sensory characteristics of goat meat treated with garlic/rosemary/vitamin E mixtures and stored at 4 °C) is underway at Iowa State University with sensory evaluation to be done at UAPB in Spring2014. The objective 3 (last objective of the project) related to the dissemination of the results of the project will be completed during Spring 2014
Impacts
What was accomplished under these goals?
Below are the treatments of ground goat meat used in replicate #1 conducted at the University of Arkansas at Pine Bluff (UAPB) as part of objective 1 of the study. The amounts of herbs and spices (garlic, rosemary), and vitamin E are in percentage (%) of total weight: Treatment Garlic Rosemary Vitamin E Control 0 0 0 2 .45 .025 .0125 3 .45 .025 .025 4 .45 .05 .0125 5 .45 .05 .025 6 .90 .025 .0125 7 .90 .025 .025 8 .90 .05 .0125 9 .90 .05 .05 10 .90 0 0 11 .90 0 .025 12 0 0.50 .025 Results: Total aerobic counts show that treatments 9, 10, 11, and 12 were effective in preventing growth of aerobic bacterial counts at days 5 and 7. Treatment 9, 11, 12 reduced aerobic bacterial counts by 2 logs at day 5 and treatments 9, 10, 11, and 12 reduced aerobic bacterial counts by 1 log at day 7 when treated samples were stored at 4ºC. There is a possibility that these treatments prolong microbial shelf-life of ground chevon meat stored at 4 ºC by 1 day from day 8 to day 9. In the next replicates, samplings will be done at day 8 to confirm this possibility. We hypothesize the combinations of some of these treatments and low-dose irradiation will prolong microbial shelf-life of ground chevon by more than 1 day when objective 2 is completed. Other evaluations included pH, color, firmness (texture), and 2-Thiobarbituric acid-reactive substances (TBARS). Objective 2 is underway at Iowa State University (ISU). Samples of ground meat were shipped from the University of Arkansas at Pine Bluff (UAPB) to ISU. Treatments include 3 Herbs and spices treatments (control, 0.45G+0.025R+0.0125T, 0.90G+0.05R+0.025T) and 3 low-dose irradiation doses (0, 1.0. 1.5 kilogGrays kGy) combinations. Sensory evaluation of raw (color, odor)will be done at the University of Arkansas at Pine Bluff. G: Garlic R: Rosemary T: Vitamin E Tocopherol
Publications
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Progress 09/01/11 to 08/31/12
Outputs
OUTPUTS: A preliminary experiment was conducted where eight treatments made of combinations of vitamin E (0, .0125, and .025% levels) with rosemary (0, .025%, and .050%), and garlic (0, .025%, and .050%) were used. Non treated ground meat was used as control. Microbial mesophilic total counts using 3M Petrifilm Aerobic count plates and color using a colorimeter (Konica Minolta CR-400) were performed. Results showed no difference in microbial total counts among the different treatments for 12 days with treatment with the antimicrobial garlic at .050% showing numerical reduction in total aerobic counts at day 3; microbial shelf-life was between 6 and 9 days for all treatments. At day 3, a decrease in redness of the treated samples compared to control was observed. At days 6 and 9, treated samples kept their redness better than the control. PARTICIPANTS: Two (2) Conference call discussions for planning the preliminary experiment were conducted among investigators from Iowa State University and University of Arkansas at Pine Bluff (UAPB). At the end of the experiment, another conference call was convened to discuss the results and to plan future experiments. The PI, Makuba A. Lihono, completed successfully a Certificate Program in Applied Sensory and Consumer Science at the University of California, Davis in September 2012. TARGET AUDIENCES: Nothing significant to report during this reporting period. PROJECT MODIFICATIONS: In view of the results, decision was made to increase the level of the antimicrobial garlic up to 2% in the subsequent experiments as long as it does not affect consumer acceptance.
Impacts
No outcomes/impacts to report at this time.
Publications
- No publications reported this period
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