Effect of natural antioxidants on oxidative stability of frozen, vacuum-packaged beef and pork

The effect of grape seed extract (GS; 0.01 and 0.02%), oleoresin rosemary (0.02%) and water-soluble oregano extract (0.02%) on the oxidative and color stability of raw beef and pork patties, vacuum packaged and stored frozen for 4 months, was determined. Fresh beef or pork lean and trim were ground, then mixed individually with fat (30%) from their respective species. Antioxidants, mixed with salt, were added. The patties were formed, vacuum packaged and stored at -18C. Lipid oxidation was assessed using thiobarbituric acid reactive substances (TBARS) and descriptive sensory evaluation. Color changes (instrumental and visual) and pH were determined immediately (time 0) and after 1, 2, 3 and 4 months. Based on the TBARS values, GS provided small degrees of protection against oxidation in both meat species. It did not alter (P < 0.05) the sensory perception of oxidation, redness, yellowness or color intensity.