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This study aimed to investigate the effects of strawberry and red beet powder on the quality characteristics (pH, CIE color value, and sensory evaluation) and antioxidant activity (total phenol content and total flavonoid content) of beef patty. pH of samples containing 2% strawberry powder (S2) and 1% strawberry powder 1% red beet powder (S1R1) were significantly lower than those of control (p<0.05). The CIE L value of samples containing 2% red beer powder (R2) were significantly lower than those of control and S2 (p<0.05). However, The CIE a value of samples increased with an increase in red beet powder. The CIE b of S2 were significantly higher than those of Control for 0 week and 1 week (p<0.05). Color of S2 were significantly higher than those of R2 (p<0.05). Flavor of R2 were significantly higher than those of control (p<0.05). These results were indicate that S1R1 could be enhance the antioxidant activity and quality characteristics of beef patty.

Effects of Addition of Strawberry and Red Beet Powder on the Antioxidant Activity and Quality Characteristics of Beef Patty