Impact of Cherry Powder as a Natural Antioxidant on Quality, Oxidative Stability and Microbial Activity of Ready-to-Eat Beef Patties
Fatimah Munishmehdi Umatiya·Md Saifullah·Zubayed Ahamed·Naomi Vinden·Chawalit Kocharunchitt·Roger Stanley
Oxidation and related quality deterioration remain a significant challenge for the food industry. Antioxidants are widely used to address these issues, and natural antioxidants are explored as alternatives to synthetic counterparts due to health concerns. This study investigated the impact of cherry powder (CP) on the oxidative stability and quality of ready-to-eat meat products. Beef patties were made and processed by sous vide cooking, then stored at 22 °C to simulate shelf-stable conditions,