Methods of improving color life of modified atmosphere packaged fresh red meat using rosemary extract

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 40% oxygen and wherein the 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 by at least one day and at least one other natural antioxidant. 
     
     
         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 80% oxygen. 
     
     
         4 . A high oxygen modified atmosphere package comprising a fresh red meat product in an atmosphere of greater than 40% oxygen and wherein the 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 by at least one day, wherein the extract contains carnosic acid and optionally carnosol, and at least one other natural antioxidant. 
     
     
         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. 
     
     
         7 . A high oxygen modified atmosphere package comprising a fresh red meat product in an atmosphere of greater than 40% oxygen and wherein the fresh meat contains both hydrophilic and lipophilic extracts of a  Labiatae  herb in an amount sufficient to extend the color life of the fresh red meat product by at least one day wherein the  Labiatae  herb extracts contain constituents selected from the group consisting of carnosic acid and rosmarinic acid, and at least one other natural antioxidant. 
     
     
         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. 
     
     
         10 . The high oxygen modified atmosphere package of  claim 1 , wherein the extract further comprises propylene glycol glycerin, or mixtures thereof. 
     
     
         11 . The high oxygen modified atmosphere package of  claim 1 , wherein the extract further comprises propylene glycol. 
     
     
         12 . The high oxygen modified atmosphere package of  claim 1 , wherein the extract further comprises maltodextrin. 
     
     
         13 . The high oxygen modified atmosphere package of  claim 1 , wherein the extract further comprises monoglycerides, diglycerides, or mixtures thereof. 
     
     
         14 . The high oxygen modified atmosphere package of  claim 1 , wherein the fresh red meat product contains 50-5000 ppm hydrophilic extract of a  Labiatae  herb based upon meat weight. 
     
     
         15 . The high oxygen modified atmosphere package of  claim 1 , wherein the fresh red meat product is ground beef.