Effect of Natural Antioxidants,Irradiation, and Cooking on Lipid Oxidation in Refrigerated,Salted Ground Beef Patties

Antioxidant effects of natural antioxidants in 73%‐lean ground beef patties during refrigeration were studied. Samples were subject to an antioxidant treatment (pomegranate extract, grape seed extract, butylated hydroxyanisole, or no treatment) and an irradiation treatment (0 or 1.5 kGy) before being evaluated for both uncooked and cooked indicators of lipid oxidation. Chemical evaluation of antioxidant activity were determined over 9 d through measurement of thiobarbituric reactive substances values. Physical evaluation of antioxidant activity was monitored by changes in physical color and sensory odor analysis on patties before and after cooking. Butylated hydroxyanisole extended the induction period of oxidation in all unirradiated beef patties better than the natural antioxidants. Panelists were able to distinguish a difference (in terms of oxidation attributes) between patty samples of different antioxidant and irradiation treatments while samples were uncooked, but unable to distinguish a difference between patties after cooking.     

Development of a Hamburger Patty with Healthier Lipid Formulation and Study of its Nutritional, Sensory, and Stability Properties

A modified beef hamburger patty enriched in polyunsaturated n−3 fatty acids and α-tocopherol was developed using technological procedures. Raw meat was obtained from low-cost parts of beef carcasses (brisket and flank) to which visible fat and connective tissue was manually eliminated and substituted by a mixture of pre-emulsified olive, corn, and deodorized fish oil. The developed product was analyzed and compared to conventional beef hamburger patties for their proximate composition, fatty acid profile, and consumer acceptability. The effects of cooking on the fat content and fatty acid profile of the developed product were investigated. Additionally, the lipid oxidation and surface color stability of modified and conventional hamburgers were investigated during 8 days of refrigerated storage while packaged in a modified atmosphere (20%/80% CO₂/O₂) and subsequently cooking. The developed product showed significantly lower total fat, cholesterol, sodium, and calorie content than beef hamburger patties manufactured using conventional procedures. In addition, the polyunsaturated fatty acids/saturated fatty acids and n−6/n−3 ratios matched nutritional recommendations more closely. No evidence of lipid oxidation was found for the modified hamburger patties during 8-day storage period, and surface color, especially redness, was more stable than in conventional ones. Additionally, consumer acceptability of the developed patty after it was cooked was acceptable and similar to that of conventional products. The modified hamburger patty developed by technological methods is viable and can be considered a useful food to preclude nutritional disorders or to assist in nutritional regimens.     

Effect of grape pomace extracts obtained from different grape varieties on microbial quality of beef patty

Grape pomace extracts were obtained from 5 different grape varieties grown in Turkey. The extracts were concentrated to obtain crude extracts; and incorporated into beef patties at 0% (Control), 1%, 2%, 5%, and 10% concentrations to test their antimicrobial effects in different storage periods (first, 12, 24, and 48 h). The numbers of microorganism were generally decreased by the extract concentration during the storage period. All the microorganisms tested were inhibited by the extract concentration of 10% in all the storage periods. Furthermore, the foodborne pathogens including Enterobacteriaceae and coliform bacteria, and the spoilage microorganisms including yeasts and moulds and lipolytic bacteria were also inhibited by 5% of Emir, Gamay, and Kalecik Karasi varieties in beef patties. Considering the results, the extracts of grape pomaces might be a good choice in the microbial shelf life extension of the food products as well as inhibiting the food pathogens as the case of beef patties. PRACTICAL APPLICATION: Grape pomace consists of seeds, skins, and stems, and an important by-product that is well known to be the rich source of phenolic compounds, both flavonoids and non-flavonoids. These substances have considerable beneficial effects on human health. The use of natural antimicrobial compounds, like plant extracts of herbs and spices for the preservation of foods has been very popular issue because of their antimicrobial activity. Therefore, grape pomace should be added into some food formulations to benefit from their protective effects. In this respect, this study reports the effect of addition of grape pomace extracts obtained from different grape varieties on microbial quality of beef patty. The results obtained in this study may be useful for food industry, which has recently tended to use natural antimicrobial sources in place of synthetic preservatives to prevent microbial spoilage.     

Kinetics of ultrasonic extraction of polyphenols,anthocyanins and tannins from five different New Zealand grape pomaces

Polyphenols were extracted from five kinds of New Zealand grape pomace (Sauvignon Blanc, Pinot Gris, Gerwurztraminer, Merlot and Pinot Noir) at 30, 50 and 70 °C in an ultrasonic generator. The extraction kinetics for total phenol, anthocyanin and tannin were determined. The results of dynamics study showed that the extraction of total polyphenols, anthocyanin and tannin followed first-order reaction kinetics during the extraction at 30, 50 and 70 °C. The total phenolic content, anthocyanin conten, and tannin content of water–ethanol extracts from grape pomaces were compared, and the parameters in the extraction kinetics equations were determined. The extraction results showed that the Pinot Noir pomace extract had the highest total phenolic content of 59.95 mg GAE g⁻¹ pomace and tannin content of 79.93 mg EE g⁻¹ pomace. The anthocyanin content in Merlot pomace extract was the highest, which was 4.50 CE g⁻¹ pomace. The results might be of great significance for the development of grape pomace or its polyphenol and/or anthocyanin components as an antioxidant source with natural and inexpensive benefits.     

Heating Surface Temperature and Contact-Heat Transfer Coefficient of A Clam-Shell Grill

The objective of this study was to determine the heating rate, characteristics of temperature distribution and change on heating surfaces, and contact-heat transfer coefficient of a clam-shell-grill under conditions of commercial operational cooking. The information obtained will contribute to improved cooking process specifications and equipment design that ensure the quality and safety of cooked patties. We found that grill surface temperatures dropped to 113 °C (the lowest) from a preset temperature of 177 °C after the frozen patties were placed on the grill surface. The temperature of the patties recovered to only between 129.4 and 144.5 °C at the six locations at the end of cooking process. The maximum temperature difference among the six locations was about 15 °C during most of the cooking period. It is important that grill operators or manufacturers map the temperature distribution on grill heating surface before cooking to determine the sequence of hamburger patty placement and removal and minimize temperature variation in cooked patties. The contact-heat transfer coefficient between the grill and hamburger patty surfaces varied with heating temperature and time during the cooking process. The highest contact heat transfer coefficient value obtained was 832 W/m² °C.     

Double-sided pan-frying of unfrozen/frozen hamburgers for microbial safety using modelling and simulation

The predictive mathematical heat and mass (water and fat) transfer models for the double-sided pan-frying of unfrozen and frozen hamburger patties were developed and validated against experimental data. The simulation results demonstrated the inactivation of Escherichia coli O157:H7, Listeria innocua, and Salmonella serotypes within patties during cooking. The effects of various patty thickness and pan temperature on safe process time were analyzed. For a safe patty, double-sided pan-frying with 160 °C pan temperature is recommended due to its faster cooking and better microbial safety. The cooking times for double-sided pan-frying of frozen and unfrozen patties are approximately 293 and 115 s, respectively. The increase in heating temperature resulted in higher rates of patty centre temperature increase and water and fat losses, and decreased the process time for 12 log reductions of microorganisms. An increase in the thickness of the patty resulted in an increased process time.     

EFFECTS OF HOT PROCESSING, PATTY FORMATION BEFORE OR AFTER FREEZING-THAWING AND SOY USAGE ON VARIOUS PROPERTIES OF LOW-FAT GROUND BEEF

This study was designed to evaluate the effects of combinations of boning temperature (hot = HP, cold = CP), time when patties were processed (immediately after grinding and before freezing = BF; after freezing and thawing of bulk ground beef = AF), and use of texturized soy concentrate (% usage = 0 or 20% substitution, rehydrated either in a ratio of 2.6:1 or 1.5:1) on sensory, Instron and cooking properties of ground beef patties. With the exception of HP -0% soy patties, both sensory and instrumental measures of tenderness revealed AF patties to be more tender than BF patties. BF patties received higher juiciness scores and cooking yields than AF patties. Soy usage reduced Instron values, juiciness scores, cooking loss, patty shrinkage during cooking and beef flavor intensity scores. These results indicate that the use of HP beef in combination with soy should not detrimentally affect ground beef as used in the school lunch program.     

Effect of extrusion process on antioxidant activity, total phenolics and β-glucan content of extrudates developed from barley-fruit and vegetable by-products

The aim of this study was to determine the effects of extrusion processing variables on antioxidant activity (AA), total phenolic content (TP) and β-glucan content (BG) of extrudates. Products were prepared by extrusion cooking of barley flour, barley flour–tomato pomace and barley flour–grape pomace blends. Antioxidant activity as measured by the DPPH method was 43.17 ± 0.362, 27.57 ± 0.120 and 82.23 ± 0.785% while TPs, expressed as ferulic acid equivalents, were 5.29 ± 0.126, 4.66 ± 0.023 and 9.15 ± 0.015 mg g⁻¹ dry sample in the extracts obtained from barley flour, tomato and grape pomaces, respectively. Extrusion cooking decreased AA and TP of barley, barley–tomato pomace and barley–grape pomace extrudates. Temperature and screw speed had significant ( P  <   0.05) effect on BGs of barley flour and barley–grape pomace extrudates. However, BG of tomato pomace blend extrudates had significantly ( P  <   0.05) influenced from pomace level only. Results indicated that the content of β-glucan is higher in barley flour than in extrudates of barley flour and pomace blends.     

Inhibition of Lipid Oxidation and Rancidity in Precooked Pork Patties by Radical‐Scavenging Licorice (Glycyrrhiza glabra) Extract

This study investigated the efficacy of licorice extract (LE) to curtail lipid oxidation and protect sensory attributes of ground pork during refrigerated and frozen storage. Pork patties (20% fat) were formulated with 0%, 0.02%, 0.05%, and 0.1% (meat basis) LE or rosemary extract (RE) as comparison or 0.01% (fat basis) BHA with 0 or 1.5% NaCl. Raw and precooked (75 °C) patties were packaged in polyvinylchloride overwrapped trays and stored at 2 °C up to 7 and 14 d, respectively, or at –20 °C up to 6 mo. Lipid oxidation (thiobarbituric acid‐reactive substances [TBARS]) and sensory attributes of stored patty samples were evaluated, radical scavenging activity of the LE was measured, and the active phenolic compounds were identified. Cooking yield (<85%) was similar among antioxidant treatments, and lipid oxidation was minimal in refrigerated or frozen raw samples. However, TBARS values in refrigerated precooked control patties (0.22 mg/kg) rose to 9.3 to 9.4 mg/kg after 14 d, compared to 3.4 to 4.4 and 4.4 to 6.9 mg/kg in patties treated with 0.1% LE and RE, respectively. In frozen precooked samples, TBARS (0.22 mg/kg) increased to 1.3 mg/kg (P < 0.05) in control patties after 6 mo and had no significant change in patties treated with 0.1% LE or 0.01% butylated hydroxyanisol. Sensory panel evaluation confirmed strong inhibition of rancidity production by LE, corroborating its remarkable antiradical activity due to the presence of multiple phenolics. The results indicate that licorice has great potential as a natural antioxidative additive to extend the shelf‐life of precooked pork.     

Phenolic compounds content and antioxidant activity in pomace from selected red grapes (Vitis vinifera L. and Vitis labrusca L.) widely produced in Brazil

The phenolic compounds content and antioxidant activity of pomace from the vinification of grape varieties widely produced in Brazil (Cabernet Sauvignon, Merlot, Bordeaux and Isabel) were investigated with a view to their exploitation as a potential source of natural antioxidants. Cabernet Sauvignon grape pomace was found to have the highest content of total phenolic compounds (74.75 mg gallic acid equivalent (GAE)/g), the highest antioxidant activity (determined using the 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonate) (ABTS) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging methods; 485.42 and 505.52 μMol Trolox equivalent antioxidant capacity (TEAC)/g, respectively), and the highest reducing power (determined using the FRAP method; 249.46 μMol TEAC/g). The Bordeaux variety showed the highest oxidation inhibition power (41.13%), determined using the β-carotene/linoleic acid method and the highest content of total anthocyanins (HPLC; 29.17 mg/g). Catechin was the most abundant non-anthocyanic compound identified in the grape pomace (150.16 mg/100 g) for all varieties. In this study, pomaces of the red wine vinification of Cabernet Sauvignon and Bordeaux varieties showed the highest potential as a source of antioxidant compounds and natural colourants, respectively.     

PHYSICAL AND SENSORY PROPERTIES OF LEAN GROUND BEEF PATTIES CONTAINING METHYLCELLULOSE AND HYDROXYPROPYLMETHYLCELLULOSE1

Broiled, lean ground beef patties containing no additives, two levels of methylcellulose (MC, 0.5 or 1.0%) and two levels of hydroxypropylmethylcellulose (HPMC, 0.5 or 1.0%) were evaluated for raw and cooked composition, cooking losses, sensory attributes and Instron compression measurements. MC or HPMC addition did not significantly affect the fat, moisture or protein content of the raw and cooked patties. Patties containing HPMC received greater tenderness, juiciness and off-flavor sensory scores when compared with patties containing MC or no additive. MC or HPMC addition increased patty gumminess sensory scores and decreased Instron compression values. Sensory cooked meat flavor decreased with gum addition.     

PROCESS OPTIMIZATION FOR CHICKEN PATTIES MANUFACTURED WITH A COMBINATION OF SPENT HEN AND RABBIT MEAT

ABSTRACT

A comminuted chicken patty was produced using spent hen and rabbit meats at 100:0, 95:5, 90:10, 85:15 and 80:20 ratios. The extenders/binders with whole liquid eggs (WLE) at 5, 10 and 15% and soy chunks at 3, 6 and 9%, respectively, were also used. The patties were evaluated for sensory, physicochemical and proximate quality and shelf life. The scores for all sensory attributes of patties stored at refrigerated temperature (4 ± 1C) for 20 days decreased significantly (P < 0.05) while pH, thiobarbituric acid and tyrosine values increased significantly (P < 0.05). The patties formulated with WLE and soy chunks‐added patties were acceptable up to 20 days without any spoilage. A combination of 90:10 spent hen meat and rabbit meat formulated with either 10% WLE or 9% soy chunks resulted in the most desirable patties that scored maximum for sensory attributes and had better cooking yield, emulsion stability and physicochemical characteristics over all other combinations.

PRACTICAL APPLICATIONS

Meat from spent hens is usually tough and poor in functional properties but could be beneficially utilized through formulation of comminuted processed products. The process of comminution is proven to convert relatively tough and less juicy meat into processed meat products with desirable characteristics. Rabbit meat is rich in vitamin B complex, low in fat and cholesterol content and easily digestible. The protein value of domestic rabbit meat ranked superior over meat of other species being used for human consumption. Egg is a well‐known food additive and emulsifier that possesses nutritional, functional and emulsion properties. The functional properties of egg improve the physicochemical and sensory qualities of patties. In addition, the antimicrobial and antioxidative properties of egg components have been effectively utilized in formulation of meat products.     

Use of electrical stimulation, hot processing and carrageenan for processing low-fat ground beef patties

Three studies were conducted to determine the effects of electrical stimulation, hot processing and carrageenan usage on sensory, shear force and cooking properties of low-fat (5, 10%) beef patties. The right or left sides of beef carcasses assigned to electrical stimulation (ES) received 600 V pulsating current for 120 s. Non-stimulated (NS) sides were also included for comparisons. Sides subjected to hot processing (HP) were boned 90 min post-exsanguination. Cold processing (CP) was initiated 48 h post mortem. Formulations for the manufacture of patties included the use of carrageenan [none, 0.5% iota (ι), 0.5% kappa (κ)]. Patties from NSHP beef had higher pH and cooking yields, less shrink in patty dimensions during cooking and lower shear force values than patties from NSCP controls (P < 0.05). ES improved tenderness and juiciness of CP patties, while ESHP patties exhibited higher cooking yields than NSCP patties. Tenderness was improved in two of the three studies as a result of increasing the fat content from 5 to 10%. Use of ι-carrageenan provided improvements in tenderness and juiciness over patties receiving no carrageenan or κ-carrageenan. Processors should consider HP with 1.0% added salt (improved cooking yields, patty configuration, tenderness) and the use of ι-carrageenan (improved tenderness and juiciness) for low-fat beef patties.     

Antioxidant activity,anthocyanins, and phenolics of rabbiteye blueberry (Vaccinium ashei) by-products as affected by fermentation

Basic blueberry processing includes juice processing or winemaking. By-products obtained from the juice and wine industry can be a source of new value-added products such as phenolic antioxidant supplements or ingredients for food processing. The phenolic compositions of products and by-products (pomaces) depend mainly on processing techniques such as duration of skin contact, crushing, pressing, and others. The present study was to evaluate the effects of fermentation type on retention of total anthocyanins, total phenolics, and antioxidant activity of blueberry by-products. Total phenolics (TPH), total anthocyanins (ACY), antioxidant activities (β-carotene bleaching assay and ferric thiocyanate assay), and antiradical activity (DPPH radical-scavenging assay) of rabbiteye blueberry (Vaccinium ashei) by-products (juice, wine, and vinegar pomaces) were determined. The wine pomace (WP) had higher TPH, antioxidant activities and antiradical activity. Vinegar pomace (VP) had the lowest ACY, TPH, antiradical activity, and antioxidant activities. The results indicate that the antioxidant and antiradical activities of blueberry by-products were not significantly affected by the wine making process. Acetification significantly decreased TPH, ACY, antioxidant activities, and antiradical activity. However, VP still maintained an important phenolics concentration and antioxidant activity.     

EFFECTS OF COOKING AND SUBSEQUENT REHEATING ON THE PROPERTIES OF LOW-FAT BEEF PATTIES

Low-fat (10%) beef patties manufactured with 0.5% iota carrageenan, were subjected to one-time cooking from the raw to fully cooked state or precooking and later reheating before evaluating sensory, shear force and cooking properties. The samples were reheated in a convection oven or in a simultaneous top and bottom contact grill set either at 121 or 191C. Precooking followed by reheating produced only slight changes in sensory properties (reduced tenderness, increased juiciness and increased beef flavor). Convection oven cooking improved tenderness only for one-time cooked patties. With the double contact grilling system, the 121C surface temperature enhanced tenderness (sensory and shear force) and cooking yields of precooked-reheated patties. Low-fat beef patties formulated with iota carrageenan appear capable of being subjected to a variety of cooking approaches and temperatures without major changes in cooked patty properties.     

Value Adding to Red Grape Pomace Exploiting Eco-friendly FT-NIR Spectroscopy Technique

Agro-food industries require sustainable and profitable alternatives to disposal of their by-products. Grape pomace is a winemaking residue that represents a low-cost natural source of phenolic compounds with recognized antioxidant properties. In this work, Fourier-transform near-infrared (FT-NIR) spectroscopy and chemometric analysis were exploited to the characterization of red grape pomace composition (content of seeds and skins) and chemical properties as total phenolic content (TPC) and total antioxidant capacity (TAC). Raw (n?=?96) and milled (n?=?96) samples were evaluated by NIR spectroscopy and by classical batchwise assays, Folin-Ciocalteu, and ABTS for TPC and TAC, respectively, after different storage times (1 week to 2 months). Grape seeds had higher levels of TPC and TAC per sample dry weight when compared to grape skins. FT-NIR spectra of raw and milled samples were calibrated against content (%) of skins and seeds, TPC, and TAC using partial least squares (PLS) modeling. Spectral wavelength selection and latent variables were optimized for the lowest root-mean-square errors. PLS models’ results showed higher linearity for milled samples (0.936?>?R ²?>?0.914) when compared to raw samples (0.885?>?R ²?>?0.928). The range error ratio (RER) was between 10 and 14 for raw samples, while for milled grape pomace, it ranged from 15 to 18. Results confirmed that NIR spectroscopy can be applied to winemaking residues with virtually no sample processing needed to estimate the content of grape seeds and skins, the total phenolics, and total antioxidant capacity. Therefore, FT-NIR technique represents a non-destructive and eco-friendly technique to foster added value of grape pomace residues before time-consuming extraction steps are performed.     

Antioxidant activity and consumer acceptance of grape seed flour‐containing food products

Grape seed flour (GSF) is produced from the pomace waste generated during winemaking. The inclusion of Merlot and Cabernet Sauvignon GSFs in cereal bars, pancakes and noodles was evaluated using antioxidant activity measurements [2,2 diphenyl‐1‐picrylhydrazyl (DPPH) radical scavenging]. Each product (noodles, pancakes and cereal bars) was also evaluated on separate days for consumer acceptance (n = 100 per panel). In comparing antioxidant activities, the highest DPPH radical‐scavenging activity was in pancakes containing Cabernet Sauvignon GSF (25% and 30%), noodles containing Cabernet Sauvignon GSF (20%) and cereal bars containing Merlot GSF (5%). From consumer sensory evaluation, cereal bars made with Merlot GSF, control pancakes and control noodles had high consumer acceptance. Products with low consumer acceptance included pancakes containing 25% Cabernet Sauvignon GSF and noodles containing 20% Cabernet Sauvignon GSF. Overall, the cereal bar containing 5% Merlot GSF showed a good balance of high antioxidant activity with consumer acceptability, making this a promising GSF‐containing new food product.     

Phenolic Fractions from Muscadine Grape “Noble” Pomace can Inhibit Breast Cancer Cell MDA‐MB‐231 Better than those from European Grape “Cabernet Sauvignon” and Induce S‐Phase Arrest and Apoptosis

Tons of grape pomace which still contained a rich amount of plant polyphenols, is discarded after winemaking. Plant polyphenols have multi‐functional activities for human body. In this study, polyphenols of pomaces from Muscadinia rotundifolia “Noble” and Vitis vinifera “Cabernet Sauvignon” were extracted and fractionated, and then they were analyzed with LC‐MS and the inhibitory effects on breast cancer cells were compared. The inhibition on MDA‐MB‐231 cells of fractions from “Noble” was further evaluated. The results showed that polyphenols from 2 grape pomaces could be separated into 3 fractions, and ellagic acid and/or ellagitannins were only detected in fractions from “Noble” pomace. All 3 fractions from “Noble” pomace inhibited MDA‐MB‐231 better than MCF‐7. But fraction 2 from “Cabernet Sauvignon” inhibited MCF‐7 better while fraction 1 and fraction 3 inhibited both 2 cells similarly. Moreover, the fractions from “Noble” pomace rather than “Cabernet Sauvignon” can inhibit MDA‐MB‐231 better. Finally, fractions from “Noble” pomace can induce S‐phase arrest and apoptosis on MDA‐MB‐231. These findings suggested the extracts from grape pomace especially those from “Noble,” are potential to be utilized as health beneficial products or even anti‐breast cancer agents.     

CONSUMER AND TRAINED PANEL EVALUATION OF HIGH PRESSURE THERMALLY TREATED SCRAMBLED EGG PATTIES

Consumer acceptability of three commercial scrambled egg patty formulations were evaluated before and after high pressure high temperature (HPHT) processing at 700 MPa/105C and 700 MPa/121C, and a selected formulation was also in‐pouch retort treated to an F₀ of 5.6 min. A 40‐member consumer panel and a six‐member trained sensory panel (29 attributes judged) evaluated treated and untreated patties. Samples were also stored at 37C for 3 and 6 months for shelf‐life testing. Egg patty with added processed cheese was the most accepted formulation after treatment at 700 MPa/105C, maintaining most quality parameters after pressurization. Egg patty formulation with added xanthan gum gave similar acceptability scores at 700 MPa/105C and at 700 MPa/121C. After 6‐month incubation, HPHT‐treated products did not produce gas or decompose, while control patties degraded after 1 week storage at 37C. Thermal pressurization processing proved promising for the development of novel shelf‐stable egg‐based products.     

Antioxidant activity of pomegranate rind powder extract in cooked chicken patties

The radical scavenging activity, reducing power and phenolic composition of pomegranate rind powder extract (RP) were determined and antioxidant properties of RP was evaluated in cooked chicken patties compared with vitamin C (VC) during refrigerated storage. Freshly minced chicken meat were assigned to one of the following six treatments: control (meat without any antioxidant); RP 5, RP 10, RP 15 and RP 20 (5, 10, 15 and 20 mg equivalent RP phenolics 100 g^?1 meat, respectively) and VC 50 (50 mg VC 100 g^?1 meat). The RP exhibited significantly (P < 0.05) higher reducing power and 1,1‐diphenyl‐2‐picrylhydrazyl radical scavenging activity. Incorporation of RP into chicken patties significantly (P < 0.05) reduced the HunterLab L* values compared with control and VC patties. Total phenolic content (as tannic acid equivalent) significantly (P < 0.05) increased from 308 in control to 441 μg g^?1 in RP 20 patties. Addition of RP to chicken patties did not affect any of the sensory attributes. The values of thiobarbituric acid reactive substances were significantly (P < 0.05) reduced from 1.530 in control patties to 0.135 mg malonaldehyde kg^?1 samples in RP patties. Pomegranate rind powder extract treatment (RP 10, RP 15 and RP 20) substantially inhibited (P < 0.05) lipid oxidation in cooked chicken patties to a much greater extent than VC treatment. Therefore, pomegranate rind powder can be utilized as an excellent natural antioxidant source.