Date of this Version
2014 Nebraska Beef Cattle Report, UNL Extension MP99, pp. 109-110.
Shelf life of cooked ground beef links with no, low, or high concentrations of a blend of natural plant extract antioxidant were compared to evaluate lipid oxidation over time. When no antioxidants were added, samples stored nine days or beyond were more oxidized than the samples with the addition of an antioxidant. No differences in lipid oxidation were observed between 0.13% and 0.20% antioxidant concentrations during similar days of refrigerated storage days. Therefore, the addition of natural antioxidants were effective at reducing oxidative rancidity, regardless the concentration of antioxidant.