Abstract
The utilization of natural, sustainable antioxidants has the potential to enhance the retailshelf-life and mitigate food waste in the United States. The objectives of these studies were to 1)
determine the effect of novel, all-natural mustard extract at different concentrations (0.25%, 1.0%,
and 2.0%) incorporated in fresh beef patties improvement of shelf-stability and physical appearance
and 2) determine mustard extract synergistic effect when combined with rosemary extract for
improvement of shelf-stability and physical appearance of fresh beef patties. All mustard extract-
treated patties performed similarly to the positive controls at reducing oxidation. The combination of
mustard extract and rosemary extract effectively prolonged oxidation; however, no synergistic effect
was observed regarding retail color stability. Patties treated with mustard extract at lower
concentrations displayed greater a* values and more favorable ground product subjective scores. The
use of novel, all-natural mustard extract can prolong oxidation in fresh beef patties during retail
display.