Sensory Evaluation of the Sirloin Tip Side Steak Beef Treated with Plant-Derived and Commercial Food Preservatives

Tehilah Feye G. Bautista^1, , Dan Daniel B. Neri¹, Nicole F. Diaz¹, Imma Avril Lucero¹, Ian Jay P. Saldo¹, Mary Jade P. Dandoy¹ and Jhovel Roy D. Calo¹

¹Integrated Basic Education Department, San Isidro College, Malaybalay City, 8700 Philippines

Cite this paper:
Tehilah Feye G. Bautista, Dan Daniel B. Neri, Nicole F. Diaz, Imma Avril Lucero, Ian Jay P. Saldo, Mary Jade P. Dandoy and Jhovel Roy D. Calo. Sensory Evaluation of the Sirloin Tip Side Steak Beef Treated with Plant-Derived and Commercial Food Preservatives. American Journal of Food Science and Technology. 2023; 11(2):57-60. doi: 10.12691/ajfst-11-2-5

Abstract

Antimicrobial agents, or preservatives, are food additives that protect stored food from bacteria. Plant-derived preservatives from leaves, fruits, and seeds inhibit microbial development in food, extending shelf life. The study aimed to assess and compare the quality of meat treated with plant-derived and commercial preservatives on meat through sensory evaluation Plant-derived preservatives from lemon (Citrus limon), citrus peels, basil (Ocimum basilicum), lemongrass (Cymbopogon citratus), and peppermint (Mentha piperita L.) were extracted using maceration extraction, and commercial preservatives (Sodium Nitrite). The quality of Sirloin Tip Side Steak beef treated with plant-derived and commercial preservatives was assessed using a purposive survey by the eight established meat sellers assessing the meat’s color, texture, and smell. The result’s significance was analyzed using T-test. The result of the study showed that plant-derived preservatives preserved the beef with a rate of good quality, averaging 2.88, SD=0.57, while commercial preservatives preserved meat with a rate of poor quality with a mean=2.22, SD=0.54. Generally, the study’s result indicates that the plant-derived preservatives have significantly preserved the meat’s color, texture and smell compared to commercial preservatives. Based on the result, it is recommended to use plants that could enhance the color of the meat, not plants that could alter the meat’s color.

Keywords:
basil citrus peels commercial preservatives lemon peppermint plant-derived preservatives preservatives purposive survey sodium nitrite

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