University of Arkansas, Fayetteville Division of Agriculture


essential oils, antioxidants, lipid oxidation


This study determined the effectiveness of rosemary extract on the shelf life of ground beef patties under different retail display conditions. Ground beef patties were produced from an 85%:15% blend (lean:fat). Patties were formed from batches of control or amended with rosemary extract. Patties were individually packaged using overwrap. Groups were assigned into one of two lighting groups (3000K and 3500K). Patties were placed in a simulated retail display for 5 d under continuous lighting and rotated once a day. Lipid oxidation and color samples were taken each day. Relating to lipid oxidation, there was no three-way interaction between display day, antioxidant, and light intensity (P > 0.05). There was an interaction observed between antioxidant and day (P < 0.0001). Relating to color spectrometry, L* values presented an interaction between antioxidant and lighting intensity (P = 0.0029). A two-way interaction between day and antioxidant (P = 0.0003) was also shown in a* values and b* values (P = 0.0008). Chroma values displayed an interaction between antioxidant and day (P = 0.0008). The hue data concluded similar results (P = 0.0008); there was an interaction observed between antioxidant × day (P < 0.0001). These results indicate that color instability and degradation can be prevented with the introduction of antioxidants and the reduction of retail display days. These data suggest that antioxidants reduce lipid oxidation regardless of light temperature. Antioxidants can still be used to extend shelf life and improve color stability in ground products.