Optimizing Japanese bamboo leaf pulp treatment of fresh beef
https://doi.org/10.21323/2414-438X-2026-11-2-180-189
Abstract
This study evaluated the preservative potential of Japanese bamboo leaf (Dracaena surculosa Lindl.) pulp to extend the refrigerated shelf life of beef. Beef cubes were soaked in aqueous pulp at 50 % and 75 % (w/w) for 1, 2, or 3 hours, then stored at 5 °C and tested on days 0, 5, and 10. A test for saponin availability produced a stable foam (2 cm for 5 minutes), thus confirming presence of saponins in the pulp. Measured parameters were color (CIE L*, a*, b*), texture (hardness, gf), pH, total protein and total plate count (TPC). The experiment used a twofactor completely randomized design of the trial, with data analysis of ANOVA followed by Honestly Significant Difference (HSD) test at the 5 % significance level. The results showed that pulp concentration, soaking time, and their interaction significantly affected several parameters (P < 0.05). The 75 % pulp reduced texture loss versus control sample, with the 75 % and 2 h soaking as the most effective combination. Although pH increased during storage for most samples, pH remained comparatively stable in 75 % cases (5.58–5.85 to day 5). Higher pulp concentration delayed microbial growth: on day 10 TPC in the 75 % treatments was 2.5 × 106 CFU/g compared with 4.5 × 106 CFU/g in the control. In conclusion, Japanese bamboo leaf pulp at 75 % with a 2 h soaking shows promising capacity as a natural shelflife extender for chilled beef; further work on sensory evaluation and mechanistic studies is recommended. These findings support sustainable, plantbased preservation strategies for meat industry.
About the Authors
M. I. Syafutri
Universitas Sriwijaya
Indonesia
Indonesia
Merynda I. Syafutri, Lecturer, Agricultural Product Technology
Palembang-Prabumulih Rd. KM.32, Indralaya, Ogan Ilir, South Sumatera, 30662
M. T. Andani
PT. Sebangun Bumi Andalas Wood Industries
Indonesia
Indonesia
Meika T. Andani
South Sumatera
D.I.P. Sari
Universitas Sriwijaya
Indonesia
Indonesia
Dwi I. P. Sari, Lecturer
Palembang-Prabumulih Rd. KM.32, Indralaya, Ogan Ilir, South Sumatera, 30662
A. Wijaya
Universitas Sriwijaya
Indonesia
Indonesia
Agus Wijaya, Lecturer, Agricultural Product Technology
Palembang-Prabumulih Rd. KM.32, Indralaya, Ogan Ilir, South Sumatera, 30662
T. Nurmaseli
Universitas Sriwijaya
Indonesia
Indonesia
Tri Nurmaseli, Lecturer, Agricultural Product Technology
Palembang-Prabumulih Rd. KM.32, Indralaya, Ogan Ilir, South Sumatera, 30662
References
1. Alekseeva, E. Kolchina, V. (April 18–19, 2019). Amino acid composition of beef obtained from the specialized meat cattle . IOP Conference Series: Earth and Environmental Science: Conference on Innovations in Agricultural and Rural development. Kurgan, Russian, 2019. https://doi.org/10.1088/17551315/341/1/012136
2. Ajomiwe, N., Boland, M., Phongthai, S., Bagiyal, M., Singh, J., Kaur, L. (2024). Protein nutrition: Understanding structure, digestibility, and bioavailability for optimal health. Foods, 13(11), Article 1771. https://doi.org/10.3390/foods13111771
3. Karanth, S., Feng, S., Patra, D. Pradhan, A.K. (2023). Linking microbial contamination to food spoilage and food waste: The role of smart packaging, spoilage risk assessments, and date labeling . Frontiers in Microbiology , 14, Article 1198124. https://doi.org/10.3389/fmicb.2023.1198124
4. Zhu, Y., Wang, W., Li, M., Zhang, J., Ji, L., Zhao, Z. et al. (2022). Microbial diversity of meat products under spoilage and its controlling approaches. Frontier in Nutrition , 9, Article 1078201. https://doi.org/10.3389/fnut.2022.1078201
5. He, J., Hadidi, M., Yang, S., Khan, M.R., Zhang, W. Cong, X. (2023). Natural food preservation with ginger essential oil: Biological properties and delivery systems. Food Research Inter national, 173(Part 1), Article 113221. https://doi.org/10.1016/j.foodres.2023.113221
6. Wowor, A.K.Y., Ransaleleh, T.A., Tamasoleng, M., Komansilan, S. (2014). Long storage at cold temperatures watertreated broiler meat Katsuri orange ( Citrus madurensis Lour). Jurnal Zootec, 34(2), 148–158. https://doi.org/10.35792/ZOT.34.2.2014.5980 (In Indonesian)
7. Adelina, R., dan Hasby. (2021). Analysis of the effect of long soaking bay leaf solution ( Syzygium polyanthum ) on the quality of tuna meat ( Euthynnus affinis ). Jurnal Katalis, Pene litian Kimia dan Pendidikan Kimia, 4(1), 1–8. https://doi.org/10.33059/katalis.v4i1.3106 (In Indonesian)
8. Sambodo, D.K., Marsel, F., Sambodo, H.P., Arlesia, N. (2022). Tec
9. Effect of different methods of extraction of teak leaves ( tona grandis L.) against antibacterial activity in Escherich ia coli . Jurnal Riset Kefarmasian Indonesia , 4(2). https://doi.org/10.33759/jrki.v4i2.259 (In Indonesian)
10. Shen, M.M., Zhang, L.L., Chen, Y.N., Zhang, Y.Y., Han, H.L., Niu, Y. et al. (2019). Effects of bamboo leaf extract on growth performance, meat quality, and meat oxidative stability in broiler chickens. Poultry Science , 98(12), 6787–6796. https://doi.org/10.3328/ps/pez404
11. Sundar, R.D.V., Arunachalam, S. (2024). Antibacterial effect of Dracaena indivisa leaf extracts. Bangladesh Journal of Pharma cology , 19(3), 103–105. https://doi.org/10.3329/bjp.v19i3.75447
12. Mouzié, C.M., Guefack, M.-G.F., Kianfé, B.Y., Serondo, H.U., Ponou, B.K., Siwe-Noundou X. et al. (2022). A new chalcone and antimicrobial chemical constituents of Dracae na stedneuri. Pharmaceuticals, 15, Article 725. https://doi.org/10.3390/ph15060725
13. Olvera-Aguirre, G., Pineiro-Vazquez, A.T., Sangines-Garcia, J.R., Zarate, A.S., Ochoa-Flores, A.A., Segura-Campos, M.R. et al. (2023). Using plantbased compounds as preservatives for meat products: A review. Heliyon , 9(6), Article e17071. https://doi.org/10.1016/j.heliyon.2023.e17071
14. Hassan, S.M., Byrd, J.A., Cartwright, A.L., Bailey, C.A. (2010). Hemolytic and antimicrobial activities differ among saponinrich extracts from guar, quillaja, yucca, and soybean. Applied Biochemistry and Biotechnology, 162, 1008–1017. https://doi.org/10.1007/s12010-009-8838-y
15. Zhang, L., Kong, L., Xv, D., Jiao, Y. (2021). Effects of different soaking time and heating methods on the tenderness of meat. Food Science and Technology , 42(12), Article 16121. https://doi.org/10.1590/fst.16121
16. Murtiningsih, T., Supriningrum, R., Nurhasnawati, H. (2023). Identification and determination of saponin content from extract of Embelia borneensis bark. Jurnal Sains dan Teknolo gi , 9(3), 117–126. https://doi.org/10.31602/jst.v9i3.12499
17. Munsell Color Chart for Plant Tissue. USA: Mecbelt Division of Kalmorgen Instrument Corporation, 1997.
18. AOAC (2005). Official Methods of Analysis of AOAC International. 18th Edition. Gaithersburg: AOAC International, 2005.
19. SNI 2897:2008. Methods for testing microbial contamination in meat, eggs, milk, and their processed products. Jakarta: National Standardization Agency of Indonesia
20. Timilsena, Y.P., Phosanam, A., Stockman, R. (2023). Perspectives on saponins: Food functionality and application. Inter national Journal of Molecular Sciences , 24(17), Article 13538. https://doi.org/10.3390/ijms241713538
21. Cao, G., Wang, H., Yu, Y., Tao, F., Yang, H., Yang, S. et al. (2023). Dietary bamboo leaf flavonoids improve quality and microstructure of broiler meat by changing untargeted metabolome. Journal of Animal Science and Biotechnology , 14, Article 52. https://doi.org/10.1186/s40104-023-00840-5
22. Dewanto, A., Rotinsulu M. D., Ransaleleh, T.A., dan Tinangon R. M. (2017). Organoleptic properties of old laying hen meat soaked in pineapple peel extract ( Ananas co mosus L. Merr). Jurnal Zootek, 37(2), 303–313. https://doi.org/10.35792/zot.37.2.2017.16110 (In Indonesian)
23. Kaur, L., Hui, S.X., Boland, M. (2020). Changes in cathepsin activity during lowtemperature storage and sous vide processing of beef brisket. Food Science of Animal Resources, 40(3), 415–425. https://doi.org/10.5851/kosfa.2020.e21
24. Bera, I., Tyagi, P.K., Mir, N.A., Tyagi, P.K., Dev, K., Sharma, D. et al. (2019). Dietary supplementation of saponins to improve the quality and oxidative stability of broiler chicken meat. Journal of Food Science and Technology , 56(4), 20632072. https://doi.org/10.1007/s13197-019-03683-z
25. Fadlilah, A., Rosyidi, D., Susilo, A. (2022). Characteristics of Lab color and texture of rabbit meat jerky fermented with Lactobacillus plantarum . Wahana Peternakan , 6(1), 30–37. https://doi.org/10.37090/jwputb.v6i1.533 (In Indonesian)
26. Han, J., Wang, Y., Wang, Y., Hao, S., Zhang, K., Tian, J. et al. (2024). Effect of changes in the structure of myoglobin on the color of meat products. Food Materials Research , 4, Article e011. https://doi.org/10.48130/fmr-0024-0003
27. Suman, S.P., Joseph, P. (2013). Myoglobin chemistry and meat color. Annual Review of Food Science and Technology , 4, 7999. https://doi.org/10.1146/annurev-food-030212-182623
28. Tushar, Z.H., Rahman, M.M., Hashem, M.A. (2023). Metmyoglobin reducing activity and meat color: A review. Meat Research , 3(5), 1–8. https://doi.org/10.55002/mr.3.5.67
29. Li, K., Liu, J.-Y, Fu, L., Zhao, Y.-Y., Zhu, H., Zhang, Y.-Y. et al. (2019). Effect of bamboo shoot dietary fiber on gel properties, microstructure and water distribution of pork meat batters. Asian Australasian Journal of Animal Sciences, 33(7), 11801190. https://doi.org/10.5713/ajas.19.0215
30. Shin, Y., Cho, A., Yoo, D.I. (2012). Utilization of bamboo leaves as a new resource of natural green colorants. Tex tile Coloration and Finishing , 24(4), 247–252. http://doi.org/10.5764/TCF.2012.24.4.247
31. Henriott, M.L., Herrera, N.J., Ribeiro, F.A., Hart, K.B., Bland, N.A., Eskridge, E. et al. (2020). Impact of myoglobin oxygenation state prior to frozen storage on color stability of thawed beef steaks through retail display. Meat Science , 170, Ar ticle 108232. https://doi.org/10.1016/j.meatsci.2020.108232
32. Hu, Y., Xu, M., Gao, X., Zhang, Z. (2024). Influence of chitosan/lycopene on myoglobin and meat quality of beef during storage. Coatings , 14(11), Article 1445. https://doi.org/10.3390/coatings14111445
33. Woo, S.-H., Park, M.K., Kang, M.-C., Kim, T.-K., Kim, Y.-J., Shin, D.-M. et al. (2024). Effects of natural extracts mixtures on the quality characteristics of sausages during refrigerated storage. Food Science of Animal Resources , 44(1), 146–164. https://doi.org/10.5851/kosfa.2023.e66
34. Olvera-Aguirre, G., Mendoza-Taco, M.M., Moo-Huchin, V.M., Lee-Rangel, H.A., Roque-Jiménez, J. A., Gómez-Vázquez, A. (2022). Effect of extraction type on bioactive compounds and antioxidant activity of Moringa oleifera Lam. Leaves. Agri culture , 12(9), Article 1462. https://doi.org/10.3390/agriculture120991462
35. Agustina, S., Wiryawan, K.G., Suharti, S. (2025). Antibacterial activity of Tali Bamboo ( Gigantochloa apus ) leaf extract to inhibit Escherichia coli and Salmonella typhimurium. American Journal of Animal and Veterinary Sciences, 20(3), 305313. https://doi.org/10.3844/ajavsp.2025.305.313
36. Fordos, S., Amin, S., Abid, N., Pasha, I., Khan, M.K.I., Amin, A. et al. (2025). Saponins: Advances in extraction techniques, functional properties, and industrial applications. Applied Food Research , 5(2), Article 101146. https://doi.org/10.1016/j.afres.2025.101146
37. SNI No. 01–3948–1995: Daging Kambing/Domba (Goat/ Sheep Meat). National Standardization Agency of Indonesia, Jakarta, Indonesia.
38. Munekata, P.E.S., Rocchetti, G., Pateiro, M., Lucini, L., Dominguez, R., Lorenzo, J.M. (2020). Addition of plant extracts to meat and meat products to extend shelf-life and healthpromoting attributes: An overview. Current Opinion in Food Science , 31, 81–87. https://doi.org/10.1016/j.cofs.2020.03.003
39. Kayukawa, C.T.M., Oliveira, M.A.S., Kaspchak, E., Sanchuki, H.B.S., Igarashi-Mafra, L., Mafra, M.R. (2020). Quillaja bark saponin effects on Kluyveromyces lactis β-galactosidase activity. Food Chemistry , 303, Article 125388. https://doi.org/10.1016/j.foodchem.2019.125388
40. Ketemepi, H.K., Awang, A.M.B., Seelan, J.S.S., Noor, N.Q.I.M. (2024). Extraction process and applications of mushroom-derived protein hydrolysate: A comprehensive review. Future Foods , 9, Article 100359. https://doi.org/10.1016/j.fufo.2024.100359
41. Alina, P., Ewa, P.-K., Frantisek, Z. (2023). Antimicrobial activity of saponincontaining plants: Review. Journal of Dairy, Veterinary and Animal Research , 12(2), 121–127. https://doi.org/10.15406/jdvar.2023.12.00336
42. Idrissi, Y.E., Elouafy, Y., Moudden, H.E., Mghazli, N., Guezzane, C.E., Yadini, A.E. et al. (2023). Evaluation of antioxidant and antimicrobial activity of saponin extracts from different parts of Argania spinosa L. Skeels. Progress in Microbes and Molecular Biology , 6(1), Article a0000338. https://doi.org/10.36877/pmmb.a0000338
43. Ramful, R., Sunthar, T.P.M., Kamei, K., Pezzoti, G. (2022). Investigating the antibacterial characteristics of Japanese Bamboo. Antibiotics, 11, Article 569. https://doi.org/10.3390/antibiotics11050569
44. Dong, S., Yang, X., Zhao, L., Zhang, F., Hou, Z., Xue, P. (2020). Antibacterial activity and mechanism of action saponins from Chenopodium quinoa Willd. husks against foodborne pathogenic bacteria. Industrial Crops and Products , 149, Article 112350. https://doi.org/10.1016/j.indcrop.2020.112350
Review
For citations:
Syafutri M.I., Andani M.T., Sari D., Wijaya A., Nurmaseli T. Optimizing Japanese bamboo leaf pulp treatment of fresh beef. Theory and practice of meat processing. 2026;11(2):180-189. https://doi.org/10.21323/2414-438X-2026-11-2-180-189
Views:
49
JATS XML
Email this article 