Effects of using pomegranate peel, beet leaf, and broccoli flower extracts on oxidative stability and physicochemical properties of cooked ground beef during refrigerated storage

Plant extracts gained attention in the meat industry for their role in preventing microbial growth and oxidative deterioration. Antioxidant efficiency of various ratios (0.125, 0.25, 0.5, and 1%) of ethanolic or methanolic pomegranate peel (PP), beet leaf (BL), and broccoli flower (BF) extracts on cooked ground beef was investigated during refrigerated storage. Thiobarbituric acid reactive substances (TBARS), lipid hydroperoxide (LPO), p-anisidine, cooking loss (CL), pH, and color analysis were performed. Results revealed that CL increased (<i>p</i> < .05) with 0.5 and 1% PE or 1% BF extracts, whereas no CL change was observed in other extract applications. Although using 0.5% and 1% of ethanolic or methanolic PP extracts caused lower pH than control (<i>p</i> < .05), no pH difference was found among other treatments. <i>L</i>* values were not affected by extract applications, whereas <i>a</i>* decreased and increased with PP and BL extract addition, respectively (<i>p</i> < .05). Meantime, <i>a</i>* values decreased and <i>b</i>* values increased by elevation in extract ratio (<i>p</i> < .05). In terms of solvent impact, methanolic PP and ethanolic BL extracts caused higher <i>b</i>* (<i>p</i> < .05), whereas no difference in <i>b</i>* was obtained between ethanolic or methanolic BL extracts. TBARS, LPO, and p-anisidine analysis revealed that the highest lipid oxidation was obtained in control (<i>p</i> < .05). PP extract treatments exhibited the lowest lipid oxidation (<i>p</i> < .05). Lipid oxidation gradually increased in control and all extract-incorporated samples during storage (<i>p</i> < .05). In extract-incorporated samples, lipid oxidation decreased with increasing the extract ratio (<i>p</i> < .05). Lipid oxidation was inhibited more by all incorporation ratios for each tested extract compared to control (<i>p</i> < .05). Moreover, using 0.125% PP, 0.5% BL, or 1% BF extracts was more effective in lipid oxidation inhibition than BHT (<i>p</i> < .05). It may be concluded that PP, BL, and BF extracts may be utilized by the meat processors to achieve prolonged shelf life and improved quality features.