Low‐Fat Beef Patties with Augmented Omega‐3 Fatty Acid and CLA Levels and Influence of Grape Seed Extract

The effects of raising the omega‐3 fatty acid (FA), conjugated linoleic acid (CLA), or omega‐3 FA plus CLA levels on beef by means of dietary supplementation and of adding grape seed extract (250 mg/kg meat product) in beef patties stored at 2 ± 1 °C in aerobic packaging under simulated retail display conditions for 6 d was evaluated by measuring the thiobarbituric acid reactive substances (TBARS), pH, and instrumental color measurement values and by means of sensory analysis. The pH, instrumental color measurements, and sensory attribute values for patties made from beef with augmented omega‐3 FA and/or CLA contents were similar to the values for the control patties made from beef from animals fed a conventional diet. Adding GSE lowered oxidation levels on day 6 (P < 0.001) and did not affect the instrumental color or sensory analysis results during the display period. This suggests that omega‐3 FA and CLA‐augmented beef could be used to make low‐fat beef patties having characteristics similar to those of conventional beef patties while being more in keeping with currently recommended nutritional guidelines.