Effect of grape seed extract on oxidative, color and sensory stability of a pre-cooked, frozen, re-heated beef sausage model system.

Abstract To compare grape seed extract (GSE) to common antioxidants in a pre-cooked, frozen, stored meat model system sausage was manufactured from lean beef (70%), pork fat (28%), and salt (2%). Antioxidants added for comparison with control included grapeseed extract (100, 300, and 500 ppm), ascorbic acid (AA, 100 ppm of fat) and propyl gallate (PG, 100 ppm of fat). Product was formed into rolls, frozen, sliced into patties, cooked on a flat griddle to 70 °C, overwrapped in PVC, then frozen at − 18 °C for 4 months. GSE- and PG-containing samples retained their fresh cooked beef odor and flavor longer (p  L * value of all samples increased (p   0.05) over the storage period.