Method of extending color life of modified atmosphere packaged fresh red meat using labiatae plant extracts

Abstract

The color life of modified atmosphere packaged fresh red meat is extended by contacting the fresh red meat with an extract of a Labiatae herb prior to packaging the meat.

1 . A high oxygen modified atmosphere package comprising a fresh red meat product in an atmosphere of greater than about 40% oxygen and wherein said fresh red meat contains a hydrophilic extract of a  Labiatae  herb in an amount sufficient to extend the color life of the fresh red meat product, wherein the extract contains rosmarinic acid, is free of some of its volatile oils and has high antioxidant activity and little antimicrobial activity in fresh red meat. 
   
   
       2 . The high oxygen modified atmosphere package  claim 1  wherein the treated meat contains between about 5 and about 300 ppm rosmarinic acid. 
   
   
       3 . The high oxygen modified atmosphere package of  claim 1 , comprising a fresh red meat product in an atmosphere of greater than about 60% oxygen and wherein said fresh red meat contains a hydrophilic extract of a  Labiatae  herb in an amount sufficient to extend the color life of the fresh red meat product, wherein the extract contains rosmarinic acid, is free of some of its volatile oils and has high antioxidant activity and little antimicrobial activity in fresh red meat. 
   
   
       4 . A high oxygen modified atmosphere package comprising a fresh red meat product in an atmosphere of greater than about 40% oxygen and wherein said fresh red meat contains a lipophilic extract of a  Labiatae  herb in an amount sufficient to extend the color life of the fresh red meat product, wherein the extract contains carnosic acid and optionally carnosol, is free of some of its volatile oils and has high antioxidant activity and little antimicrobial activity in fresh red meat. 
   
   
       5 . The high oxygen modified atmosphere package of  claim 4 , wherein the treated meat contains between about 7.5 and about 300 ppm carnosic acid. 
   
   
       6 . The high oxygen modified atmosphere package of  claim 4 , comprising a fresh red meat product in an atmosphere of greater than about 60% oxygen and wherein said fresh red meat contains a lipophilic extract of a  Labiatae  herb in an amount sufficient to extend the color life of the fresh red meat product, wherein the extract contains carnosic acid and optionally carnosol, is free of some of its volatile oils and has high antioxidant activity and little antimicrobial activity in fresh red meat. 
   
   
       7 . A high oxygen modified atmosphere package comprising a fresh red meat product in an atmosphere of greater than about 40% oxygen and wherein said fresh meat contains an extract of a  Labiatae  herb in an amount sufficient to extend the color life of the fresh red meat product, wherein the extract contains both hydrophilic and lipophilic constituents, selected from the group consisting of carnosic acid and rosmarinic acid is free of some of its volatile oils and has high antioxidant activity and little antimicrobial activity in fresh red meat. 
   
   
       8 . The high oxygen modified atmosphere package of  claim 7 , wherein the treated meat contains between about 7.5 and 300 ppm carnosic acid and between about 5 and 300 ppm rosmarinic acid. 
   
   
       9 . The high oxygen modified atmosphere package of  claim 7 , comprising a fresh red meat product in an atmosphere of greater than about 60% oxygen and wherein said fresh meat contains an extract of a  Labiatae  herb in an amount sufficient to extend the color life of the fresh red meat product, wherein the extract contains both hydrophilic and lipophilic constituents, selected from carnosic acid and rosmarinic acid, and is free of some of its volatile oils and has high antioxidant activity and little antimicrobial activity in fresh red meat.