Exploring the Effects of Incorporating Egg Powder Containing Phospholipase α2 Antibody on Ground Striploin Shelf-Life

Lipid oxidation in beef may be enhanced by the hydrolysis of phospholipids by phospholipaseα2 (PLA2) during postmortem storage. Anti-phospholipaseα2 (aPLA2) is an antibody that can inhibit PLA2 activity. Past research has shown that aPLA2 can be mass-produced in the form of egg powder (EP) from hens immunized against PLA2. Therefore, the present study aimed to determine the effects of incorporating different levels of EP containing aPLA2 into ground striploin (GS) to assess its ability to extend beef shelf-life. Ten striploins were collected from 10 USDA Choice beef carcasses. Each striploin was ground and equally divided into 4 batches, and each batch was mixed with 0%, 0.4%, 0.8%, or 1.6% dried EP containing aPLA2. Each treatment batch was further divided into 3 smaller batches and subjected to retail display (0, 4, or 7d). Color descriptors, pH, proximate analysis, lipid oxidation, antioxidant capacity, and phospholipid and fatty acid (FA) profiles were measured. Percent visual discoloration and instrumental color measurements of GS were unaffected by aPLA2 EP treatments (P>0.05). The 1.6% treatment GS had a higher relative percentage of phosphatidylcholine compared with those from the 0% treatment (P<0.05), but the lack of lysophosphatidylcholine generation in the GS from any treatment reflects a lack of detectable level of PLA2 activity. Moreover, the addition of EP in GS increased the relative percentage of FA 11-18:1, 18:2, 20:1, and 22:6 (P<0.05). As a result, there was more lipid oxidation for GS from the 1.6% treatment compared with those from the 0% treatment (P<0.05), but GS from the 0.8% treatment showed higher antioxidant activity than those from the 0% treatment (P<0.05). In this study, the addition of EP containing aPLA2 did not demonstrate any effect to extend shelf-life when incorporated into GS.