Comparative addition of rosemary extract and additives on sensory and antioxidant properties of retail packaged beef

Summary The antioxidant capacity of an organoleptically mild, water‐ and oil‐soluble rosemary extract (RE) was compared with tert ‐butyl‐4‐hydroxyanisol (BHA)/ tert ‐butyl‐4‐hydroxytoluene (BHT) and vitamin E (through dietary supplementation). An optimum concentration of RE (0.1%) was established from sensory trials and used for subsequent analyses. Beef burgers containing added antioxidants were held under simulated retail conditions and monitored for lipid (TBARS) and colour (Hunter ‘a’) stability. RE was more effective in controlling lipid oxidation in aerobically stored samples compared with control or BHA/BHT samples. Similar findings were observed for burgers stored under modified atmosphere although RE was also more effective than vitamin E under these conditions. Addition of RE to vitamin E supplemented beef resulted in lowest TBARS values and suggests a synergistic effect between RE and vitamin E. RE did not improve meat redness compared with other treatments. Water and oil (O/W) soluble RE offers considerable potential as a natural antioxidant for food products.