Abstract
The addition of some natural ingredients in beef can improve shelf-life characteristics such as decreasing microbial growth, delaying lipid oxidation, and improving color. The objective of the current study was to assess the shelf life of beef patties when using hop (Humulus lupulus) extracts as a natural ingredient. Five treatments included: Control (no extract added), 5 ppm, 10 ppm, and 20 ppm dry hop extract and a 111 ppm aqueous hop extract. Six batches of each treatment were made using ground USDA Choice beef clods (IMPS 114) wet aged for 13 d. Retail fluid loss, aerobic microbial count, lipid oxidation, and subjective and objective color were evaluated over 4 d of retail display with sensory analysis being evaluated on day 1. The higher concentration of dry hop extract decreased aerobic microbial count throughout retail display (P = 0.034). The 111 ppm aqueous hop extract reduced lipid oxidation during early retail display (P < 0.001) and improved subjective color scores during day 3 of retail display while maintaining patty redness during extended retail display (P = 0.025). The control and the aqueous hop extract were both darker than the other treatments (P < 0.001). Beef patties containing 20 ppm dry hop extract and 111 ppm aqueous hop extract had reduced redness (a*) during early retail display (P = 0.004). Consumer sensory testing showed no difference for overall acceptability (P = 0.960), tenderness (P = 0.746), juiciness (P = 0.725), or flavor (P = 0.929). Hop extracts have the potential to reduce food waste through reducing aerobic microorganisms, delaying lipid oxidation, and improving color without impacting sensory traits.