Diets containing grape seed extract (GSE)-control, GSE [low GSE, low GSE + methionine, high GSE, and high GSE + methionine], or alpha-tocopherol-were fed to broiler chicks to estimate the antioxidative activity of GSE in processed meat. GSE was detrimental to the growth of chicks, and methionine did not reverse the detrimental effect. GSE with 85.4 g of gallic acid equiv/100 g (GAE 85.4) was added to ground dark turkey meat to obtain treatments with no GSE, 1.0% GSE, and 2.0% GSE and then processed as unsalted or salted and unheated or heated. Processed treatments were analyzed for thiobarbituric acid reactive substances (TBARS) and percent expressible moisture (%EM). GSE at 1.0 and 2.0% decreased TBARS values nearly 10-fold as compared to the control. GSE (1.0%) had a %EM value significantly greater than that of the control. GAE 85.4 decreased TBARS values more than GAE 88.9.

A method for quantification of tannins in wine was adapted to determine tannins added to turkey meat. Standard curves containing varying amounts of GSE [0, 0.5, 1.0, 1.5, 2.0, 2.5, and 5.0%, (w/w)] as a source of tannins were developed. The R(2) value of the mean standard curve was 0.9992. The overall percent recovery of GSE in meat was determined to be 54.78%. Results showed that estimation of GSE in four out of five of the spiked samples was less than or equal to 10%. It is unclear as to why spiked samples at 0.048 mg of GSE were always underestimated (25.0%). Overall, the method seems applicable for estimation of tannins in poultry meat and is probably applicable to estimation of tannins in other meat products.