Description:
<p>Plant extracts gained attention in the meat industry for their role in preventing mi-crobial growth and oxidative deterioration. Antioxidant efficiency of various ratios(0.125, 0.25, 0.5, and 1%) of ethanolic or methanolic pomegranate peel (PP), beet leaf(BL), and broccoli flower (BF) extracts on cooked ground beef was investigated duringrefrigerated storage. Thiobarbituric acid reactive substances (TBARS), lipid hydrop-eroxide (LPO), p-anisidine, cooking loss (CL), pH, and color analysis were performed.Results revealed that CL increased (p < .05) with 0.5 and 1% PE or 1% BF extracts,whereas no CL change was observed in other extract applications. Although using0.5% and 1% of ethanolic or methanolic PP extracts caused lower pH than control(p < .05), no pH difference was found among other treatments. L* values were not af-fected by extract applications, whereas a* decreased and increased with PP and BLextract addition, respectively (p < .05). Meantime, a* values decreased and b* valuesincreased by elevation in extract ratio (p < .05). In terms of solvent impact, methanolicPP and ethanolic BL extracts caused higher b* (p < .05), whereas no difference in b* wasobtained between ethanolic or methanolic BL extracts. TBARS, LPO, and p-anisidineanalysis revealed that the highest lipid oxidation was obtained in control (p < .05). PPextract treatments exhibited the lowest lipid oxidation (p < .05). Lipid oxidation gradu-ally increased in control and all extract- incorporated samples during storage (p < .05).In extract-incorporated samples, lipid oxidation decreased with increasing the extractratio (p < .05). Lipid oxidation was inhibited more by all incorporation ratios for eachtested extract compared to control (p < .05). Moreover, using 0.125% PP, 0.5% BL, or1% BF extracts was more effective in lipid oxidation inhibition than BHT (p < .05). Itmay be concluded that PP, BL, and BF extracts may be utilized by the meat processorsto achieve prolonged shelf life and improved quality features.<br></p>