Effect of beetroot (<em>Beta vulgaris</em>) extract on Black Angus burgers shelf life

Abstract

Beef burgers are meat preparations with easy perishability. To ensure a longer shelflife, the Regulation EU 1129/11 allows the use of some additives. However, healthconscious consumers prefer products which do not contain synthetic substances. Aim of the present study was to evaluate the effect of Red Beetroot (Beta vulgaris) integration on Black Angus made burgers shelf life. Red beet was prepared as powder and added to meat mixture as the same or in water solution. The study was split into 2 trials to assess the extract activity also in burgers vacuum-packaged stored. Burgers were analysed (up to 9 days at 4°C) in terms of sensory properties, microbiological profile, pH, aw and lipid oxidation (TBARS). At the end of storage, treated samples showed the highest values of redness and the lowest content of malondialdehyde, probably due to antioxidant properties of red beet towards myoglobin and lipid oxidation processes. Moreover, results highlighted that Red Beetroot activities were dose-dependent and intensified if dissolved in water. The aw values did not appear to be conditioned by extract integrations, unlike the pH that was lower in treated samples than control ones. Microbiological analyses identified beetroot as a potential antimicrobial substance, especially in high concentration. In conclusion, Beta vulgaris extract could be proposed as natural compound exploitable in beef burgers to preserve qualities and extend their shelf-life.

RETRACTED: Safety of Commercially Available Beef Burger in Saudi Arabia

“…In addition, it indicates that inadequate cleaning, unsatisfactory handling, and post-processing contamination from the polluted atmosphere around shops. The high prevalence of S. aureus in raw meat and handlers contain health hazards like toxin-mediated virulence and invasiveness to consumers [36][37][38].…”

Properties of black carrot extract and its efficacy for improving the storage quality of vacuum packaged fresh meat products

“…Considering that BCWE has high phenolic content and antioxidant capacity, it can be used as a natural antioxidant to control lipid oxidation in ground beef instead of synthetic antioxidants. The results obtained in the present study are similar to many studies showing that natural antioxidants such as plants, fruits and vegetables delay the oxidative deterioration in fresh meat and meat products 5–8,13–15,31–33,40 . In this regard, Ekici et al 41 demonstrated that black carrot concentrate (BCC) increased the antiradical activities and total phenolic content of Turkish dry‐fermented sausage samples.…”

“…Consistent with our findings, Turan and Şimşek 14 reported that the pH values of beef patties treated with black mulberry extract were lower than the control during 15 days of chilled storage in both aerobic and vacuum conditions. Similarly, a dose‐dependent decrease in pH values of fresh meat products incorporated with various vegetable extracts has been reported in previous studies 31–33 …”

“…These results are consistent with Turan and Turan and Şimşek, 14 who reported that treatment with black mulberry extract reduced total mesophilic and total psychrotrophic bacteria counts in both aerobic and vacuum‐packed raw beef patties compared to the control group without extract. Similarly, antimicrobial effects of natural extracts such as black rice, beetroot, pistachio green hull, and nettle on total mesophilic bacteria counts have been reported in meat products 8,13,22,32 …”

Application of Natural Preservatives for Meat and Meat Products against Food-Borne Pathogens and Spoilage Bacteria: A Review

“…Natural preservatives have emerged as alternatives to synthetic preservatives [13]. Natural preservatives have shown potential to provide effective antimicrobial activity while reducing negative health effects.…”