ROOIBOS (Aspalathus linearis) IS AN EFFECTIVE FUNCTIONAL INGREDIENT IN RETARDING LIPID OXIDATION OF COOKED RABBIT MEAT PATTIES

In the present trial, the effect of a fermented rooibos tea extract as a natural antioxidant on the shelf-life of rabbit meat patties was investigated. With this purpose, three treatments with the inclusion of 0.5% (R1), 1% (R2) and 2% (R3) fermented rooibos tea extract were compared to a control group without any extract (C: 0%). The inclusion of 0.5%, 1% and 2% fermented rooibos tea extract lowered the peroxides content of rabbit meat patties compared to untreated ones (P<0.0001). Moreover, the rooibos presence affected also the pH values of rabbit meat patties, with R2 and R3 groups providing lower values compared to R1 and C groups (P<0.0001). Differently, although a lower drip loss in patties treated with the rooibos tea extract compared to the control group was expected, no effect was observed in this sense. Consequently, further studies are needed to deeply understand the mechanisms through which the rooibos presence would affect quality aspects of meat and meat products.