Table 1. Effect of dose/concentration, storage temperature and time of exposure of the natural antioxidants on lipid and protein oxidation in beef and beef meat products.
| Natural antioxidant | Amount added | Type of meat | Storage temperature/°C | t(storage)/day | Effect | Reference |
|---|---|---|---|---|---|---|
| Pomegranate peel extract | 1% | beef meatballs | 4±1 | 0, 2, 4, 6, 8 | Effective prevention of rancid odour formation, noticeable antioxidant activity |
(35) |
| Wine pomace | 2 g/100 g | refrigerated beef patty | 4 | 0, 4, 8, 12, 15 | Inhibition of lipid oxidation, capacity to delay the formation of rancid odour during storage |
(36) |
| Plum juice concentrate | 2.5 and 5% | roast beef | <4 | 0, 2, 4, 6, 8, 10 | Lower level of TBARS, reduction of lipid oxidation |
(37) |
| Grape seed extract | 50, 200 and 1000 mg/kg |
minced beef | 4±1 | 0, 2, 4, 8, 10 | Significantly lower values of pH, TBARS and TBC than those of control and BHT-treated samples, enhancement of shelf life |
(38) |
| Green tea extract | 300 mg/100 g | raw beef patty | 4 | 0, 3, 6, 9 | Inhibition of lipid oxidation, lower microbial spoilage, delayed redness loss |
(39) |
| Olive leaf extract and powder | 100 and 150 µg/g | minced beef | 4 | 0, 3, 6, 9 | Decrease of storage loss and defrosting loss, inhibition of lipid oxidation and myoglobin oxidation |
(40) |
| Olive leaf extract | 100 and 200 µg/g | minced beef patty | 4 | 9, 12 | Reduction of TBARS value in raw beef patty in packaging systems, reduction of oxymyoglobin oxidation |
(41) |
| Garlic extract | 50 mg/100 g | ground beef | 4 | 1, 3, 5, 7, 9, 11, 13 | Protection of phospholipids, fatty acids and polypeptides from oxidation, stabilization of the redness in raw meat |
(42) |
| Mulberry extract | 0, 100, 500 and 1000 µg/g | raw ground beef | 4 | 0, 6, 12 h and 1, 2, 3, 4, 7, 10, 13 | Extension of shelf-life, maintaining colour, reduction of peroxide and thiobarbituric acid reactive substance values during storage |
(43) |
| Oregano and sage essential oil | 3% | raw beef | 4 | 12 | High antioxidant effect/ reduction of oxidation | (44) |
| Pine bark, grape seed, rosemary extract | 1% | cooked beef | 4 | 3, 9 | Highly antioxidant and antimicrobial activity | (45) |
| Cinnamon and clove | 250 mg/100 g | ground beef | 5 | 2, 4, 6 | Cloves showed higher antioxidant potential than BHA, positive effect on decreasing TBARS |
(46) |
| Ginger rhizome extract and fenugreek seeds | 0.5 mg/1 g | ground beef patty | 5, 25, 37 | 0, 7, 14, 21 | Effective in retarding rancid odour, TBA and colour change, control of lipid oxidation |
(47) |
| Moringa oleifera and Bidens pilosa leaf extract | 0.5 g and 1 g/kg | raw ground beef | 4 | 0, 3, 6 | Protection against lipid oxidation during storage, decrease of pH |
(48) |