Oxidation and related quality deterioration remain a significant challenge for the food industry. Antioxidants are widely used to address these issues, and natural antioxidants are explored as alternatives to synthetic counterparts due to health concerns. This study investigated the impact of cherry powder (CP) on the oxidative stability and quality of ready-to-eat meat products. Beef patties were made and processed by sous vide cooking, then stored at 22 °C to simulate shelf-stable conditions, divided into six treatments: a negative and a positive control, and four CP concentrations (1%, 3%, 5%, and 7%). The antioxidant activities (TPC, FRAP, and DPPH), lipid oxidation, and microbial activity were measured over a 7-day storage period, along with the impact of processing on these parameters. CP significantly (p < 0.05) enhanced oxidative stability, reducing lipid oxidation compared to controls. Antioxidant activity was significantly (p < 0.05) affected by processing and decreased post-processing and storage, except for DPPH radical scavenging, which remained stable. CP showed no significant antimicrobial effect, as microbial counts in all treatments exceeded 104 cfu/g by day 1, indicating elevated microbial levels and a decline in product quality, although they remained below the level generally considered unsatisfactory for ready-to-eat meat products. Colour analysis showed significant (p < 0.05) variations in L*, a*, and b* values post-processing and during storage. Overall, the CP addition improves the colour and oxidative stability and could be a potential source of antioxidants to maintain the quality of meat products.
Umatiya et al. (Fri,) studied this question.
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