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The effect of meat marinating with aqueous extract of Ilex meserveae dried leaves on dry-aged beef quality was investigated. Shear force, TBARS value, color parameters, fatty acid profile, and sensory properties were evaluated in beef cuts dry-aged for 21 days. The use of Ilex meserveae dried leaves as marinade at 0.5, 1.0, and 2.0% w/v did not affect the shear force and color parameters of dry-aged beef. The marinating of beef cuts with Ilex meserveae resulted in efficient prevention of lipid oxidation without impairing sensory acceptability. Aqueous extract Ilex meserveae can be applied as a natural ingredient in meat marinade to prevent peroxidation.

Bioactive compounds of plant origin are becoming increasingly popular as food ingredients with a beneficial impact on human health. Therefore, the present study aimed to investigate the possibility of using different doses (0.5 g–1.5 g) of cornelian cherry juice (CCJ) as a functional additive in the production of beef burgers. Results of the experiment showed CCJ addition to cause high acidification of the meat emulsion and to decrease meat production yield was unbeneficial from the economic point of view. In contrast, the CCJ was highly effective in retarding lipid oxidation in beef burgers during storage wherein even a dose of 0.5 g CCJ resulted in beneficial inhibition of oxidative changes and at the same time had no negative effect on the sensory characteristics of beef burgers. CCJ can be applied in the meat industry to develop novel products; however, future research is needed regarding its acidifying properties.

The present study was aimed at evaluating the effect of a sea buckthorn (Hippophae rhamnoides L.) fruit extract on selected quality properties of cooked sausages. The ethanolic extract of sea buckthorn fruit (SBE) incorporated at the highest level (3%) significantly affected the pH, weight losses, and instrumental color parameters of sausages. The SBE deteriorated organoleptic properties of sausages like juiciness, overall appearance, texture, and taste; however the sausages manufactured with 1.5% SBE were scored higher for color and almost the same as control for smell acceptance. Textural parameters like hardness, springiness, gumminess, and chewiness of cooked sausages decreased along with SBE addition. After 28 days of storage, the samples with 1.5% SBE addition were as springy, hard, and gummy as the control ones. Incorporation of SBE increased the shelf life of sausages. The highest inhibition of lipid oxidation was observed in the samples manufactured with 1.5% SBE. The SBE significantly improved the microbial qualities of sausages.