Antioxidant action of borage, rosemary, oregano, and ascorbic acid in beef patties packaged in modified atmosphere

Beef patties containing either ascorbic acid, rosemary, Oregano, or borage were evaluated for storage stability at 2 +/- 1 degreesC, by measuring a* and H* values, surface metmyoglobin, TBARS, psychrotrophic bacteria counts, and sensory off-odor and discoloration. All of the antioxidants (except ascorbic acid) reduced (p < 0.01) TBARS formation, which was totally inhibited by borage. Myoglobin oxidation and color fading were inhibited (p < 0.01) by rosemary, oregano, and borage. Microbial growth showed insignificant differences among treatments. Sensory results showed that rosemary, oregano, and borage extended beef patties' shelf life from 8 to 12 d, while rosemary plus ascorbic acid extended shelf life an additional 4-d period.