NATURAL ANTIOXIDANT EXTRACT FROM FENUGREEK (TRIGONELLA-FOENUMGRAECUM)FOR GROUND-BEEF PATTIES

Ground beef patties (75% lean) containing synthetic antioxidants, or F enugreek (Trigonella foenumgraecum) extracts were cooked to internal t emperature 70 degrees C, and evaluated for storage stability at 4 degr ees C. Thiobarbituric acid values of raw or cooked samples containing fenugreek extracts were lower than controls (P<0.05). Fenugreek extrac ts delayed the induction period of oxidative rancidity. No differences were observed in psychrotrophic bacterial counts, and samples contain ing fenugreek extracts had lower Hunterlab ''a'' and higher ''b'' valu es. Samples with Fenugreek extracts had better oxidative stability and Fenugreek may be a promising natural antioxidant source.