Pomegranate rind extract limits ground beef color discoloration and lipid oxidation

Abstract

Meat color is extremely influential in purchasing decisions as consumers associate color with freshness. Discoloration of beef at retail has resulted in a loss of about $1 billion annually. Many additives, including antioxidants, have been utilized in products such as ground beef to increase their shelf life. Therefore, the overall goal of this study was to evaluate the effects of pomegranate rind extract on ground beef color stability and oxidation. Pomegranate rind was evaluated as an antioxidant to improve meat color and prevent discoloration in ground beef patties caused by oxidation. Pomegranate rind extract was added to 100 g patties. Patties were then assigned four different modified atmosphere packaging types: polyvinylchloride (PVC; n = 36), high oxidation (Hi-Ox; n = 36), carbon monoxide (CO; n = 36), and vacuum (n = 36). A trained color panel scored display color and surface discoloration for each ground beef patty every day that specific packaging type was on display, 3 d for PVC, CO and vacuum and 5 d for Hi-Ox. Oxidation was also measured on the control patties on d 0 and on all samples at the end of the display period. The trends showed that the samples with pomegranate solution added had a brighter cherry-red color. There was also a reduction in oxidation in the patties with the pomegranate solution, 50% less for vacuum and PVC, 65% less for CO and 75% less for Hi-Ox. These results conclude that using pomegranate rind will reduce discoloration and oxidation in ground beef patties.