Preservation of stewed beef chunks by using calcium propionate and tea polyphenols

Calcium propionate (CaP) and tea polyphenols (TPs) have antibacterial activity, while TPs have antioxidant activity; both are food additives. This study aimed to investigate the effect of the combination of calcium propionate and tea polyphenols (0.3% CaP + 0.03% TPs) on the preservation of beef chunks stewed during refrigerated storage. The beef chunks stewed in the broth containing 0.3% CaP and 0.03% TPs had lower total viability number (TVC), pH, total volatile basic nitrogen (TVB-N) and thiobarbituric acid-reactive substance (TBARS) contents as well as higher sensory quality than those of the control group during refrigerated storage for 12 days. Treatment with CaP and TPs extended the shelf life of the treatment groups at least four days compared to the control group. The results indicated that combining calcium propionate and tea polyphenols could be a promising method to extend the shelf life of beef chunks during refrigerated storage.