Effect of commercial rosemary oleoresin preparations on ground chicken thigh meat quality packaged in a high-oxygen atmosphere

Four commercial rosemary oleoresin preparations were added to ground chicken thigh meat at the recommended levels of the manufacturer then packaged in 80% O-20% CO modified atmosphere trays. The rosemary preparations differed in oil and water solubility, dispersion properties, or both. Addition of rosemary to ground chicken had an overall positive effect on raw meat appearance during storage and cooked meat flavor. No effect on bacterial growth was observed due to rosemary addition. However, oxidation was slowed in meat with added rosemary as indicated by lower TBA values, lower hexanal concentrations, and sensory scores. Color (redness) was more stable in meat with added rosemary compared with meat without rosemary, as reflected in redness (a*) values, hue angles, and visual scores. Of the 4 rosemary preparations tested, the oil-soluble, most concentrated preparation (HT-O) was most effective in maintaining meat quality compared with the other 3 types tested