article · Slovenian Veterinary Research
This research examined the effects of enriching beef hamburgers with red grape pomace powder across twelve weeks of frozen storage at minus eighteen degrees Celsius. Powder was introduced at concentrations of two percent and four percent, and the resulting physicochemical and microbiological traits were compared against a control. At initial testing, the addition of the grape pomace powder significantly lowered the pH values of the patties relative to the control. The additive also showed a significant effect on thiobarbituric acid values by the fourth week of storage. Although microbial growth rose over time across all samples, burgers formulated with red grape pomace powder had lower total bacterial counts than the control. Overall, adding red grape pomace powder improved burger quality and enhanced storage stability during freezing.
Utilising agro-industrial residues like red grape pomace provides a way to reduce agricultural waste while potentially improving food products. Incorporating this powder into frozen beef burgers can lower bacterial growth and influence chemical markers related to spoilage, helping meat producers extend product stability during prolonged cold storage without compromising technical quality.
This research provides applied and laboratory-tested evidence that red grape pomace powder can be used by commercial frozen meat manufacturers as a functional additive. The approach enables processors to valorise an agro-industrial residue to improve the storage stability and microbiological quality of beef patties. Moving to market would require commercial-scale formulation testing and consumer sensory validation beyond the twelve-week frozen storage trials reported.
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Integrating the consumption of agro-industrial residues with satisfactory consumers is an opposition that, may affect the financial dividend of the frozen meat manufacturing, aside from producing products with diversified nutritional values and satisfying technical characteristics. Thence, we aimed in this research to elaborate and appraise the physicochemical and microbiological characteristics of beef hamburger with the addendum 2 and 4 % of red grape pomace powder (RGPP) throughout its stockpiling at (-18 ± 2°C) over a period 12 weeks. A significant influence on pH value was observed at the beginning (zero time), however the control sample, 2% and 4% had pH values of 6.68, 6.41 and 6.22, respectively. Meantime, there was a significant influence of (RGPP) on thiobarbituric acid (TBA) evidenced on 4th week. The results showed that the microbial growth increased as a function to storage period for all and the addendum of RGPP in beef burger caused a reduction in total bacterial count in comparison with control. Thus, in general, it can be concluded that addendum of RGPP is an efficacious mean to improve burger quality and increasing its storage stability.Key words: beef burger; red grape pomace; storage stability
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DOI: 10.26873/svr-772-2019
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