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Beef patties containing either ascorbic acid, rosemary, oregano, or borage were evaluated for storage stability at 2 ± 1 °C, by measuring a* and H* values, surface metmyoglobin, TBARS, psychrotrophic bacteria counts, and sensory off-odor and discoloration. All of the antioxidants (except ascorbic acid) reduced (p < 0.01) TBARS formation, which was totally inhibited by borage. Myoglobin oxidation and color fading were inhibited (p < 0.01) by rosemary, oregano, and borage. Microbial growth showed insignificant differences among treatments. Sensory results showed that rosemary, oregano, and borage extended beef patties' shelf life from 8 to 12 d, while rosemary plus ascorbic acid extended shelf life an additional 4-d period.

Beef patties containing natural antioxidants-cayenne hot pepper, red sweet pepper, lycopene-rich tomato pulp (LRTP) and extract of tomato rich in lycopene (Lyc-O-Mato 2 )-and packaged in modified atmosphere were evaluated for storage stability at 2 AE 1°C by measuring CIE a* values, surface metmyoglobin, TBARS, psychrotrophic bacteria counts and sensory off-odour and discolouration. Results demonstrated that the addition of ground peppers (both sweet and hot) to beef patties delayed and inhibited very significantly ( p < 0.05) the oxidation of both myoglobin and lipid as well as the growth of psychrotrophic bacteria. As a consequence, and according to instrumental and sensory results of meat colour and odour, the shelf life of beef patties was extended from about 4 to about 16 days. Capsaicinoid-rich cayenne hot pepper exerted a more intense antioxidative effect than capsaicinoid-free red sweet pepper. The addition of lycopene-enriched tomato products (LOM and LRTP) was not as effective as treatment with peppers, although they exerted a significant ( p < 0.05) antioxidative effect too, depending on the lycopene concentration. These tomato products delayed meat deterioration to a varying extent, so that the shelf life of treated beef patties ranged between 8 and 12 days.