Tannin Rich-Extracts: Natural Solutions for Preserving the Physicochemical, Oxidative, and Microbiological Quality of Beef Patties During Cold Storage

Increasing consumer demand for healthier and clean-label meat products, together with health concerns over synthetic antioxidants, has driven interest in natural alternatives. In this context, tannin-rich extracts were evaluated as functional ingredients to improve the quality and shelf life of beef patties. The effect of two different tannin-rich extracts, each tested at three different concentrations (0.005%, 0.02%, and 0.04% <i>w</i>/<i>w</i>), was investigated in beef patties. Obtained results were compared with a commercial rosemary extract (0.2% <i>w</i>/<i>w</i>) and an untreated control. Natural antioxidant supplementation significantly reduced lipid oxidation during refrigerated storage, limiting malondialdehyde (MDA) formation. At the end of the 7-day storage period, the control sample exhibited the highest thiobarbituric acid reactive substance (TBARS) value of 2.99 ± 0.01 mg MDA/kg, whereas treated samples showed markedly reduced oxidation (0.34-0.97 mg MDA/kg), with tannin-rich extracts presenting greater antioxidant efficacy with respect to rosemary extract (<i>p</i> < 0.001). The natural compounds also effectively inhibited hexanal formation and delayed the accumulation of 1-octen-3-ol compared with the control (<i>p</i> < 0.001). Moreover, all extracts enhanced meat redness, as indicated by higher CIELAB <i>a*</i> values, while no significant effects (<i>p</i> > 0.05) were observed on texture, microbial growth, or overall sensory acceptance. These results highlight tannin-rich extracts as promising natural antioxidants for improving oxidative stability and extending the shelf life of beef patties.