The shelf life and oxidative stability of refrigerated raw ground beef enriched with omega-3 and/or conjugated @entity4722 (CLA) were studied. @entity2722 ( @entity2722 ) was used to inhibit lipid oxidation in the ground beef. Eight treatments of ground beef were established according to the enrichment of beef (control, enriched with omega-3, with CLA, or with omega-3 plus CLA) and the use of @entity2722 (0 and 250  mg @entity2722 /kg product). Fresh beef was ground and mixed with @entity2722 and salt. Treatments of beef were stored at 2      1  C in aerobic packaging for 0, 1, 3, and 6  days under retail display conditions. Oxidation stability ( @entity4466 -reactive substances [TBARS]), pH, instrumental color, metmyoglobin formation, and sensory attributes (color and odor) were measured. Omega-3-enriched beef increased the oxidation level at day 6 as determined by TBARS (P  <  0.05), but the instrumental color was not affected. The enrichment of CLA improved the coordinates of color (P  <  0.05) until day 3 and decreased the oxidation at day 6 (P  <  0.05). There were no differences in color and odor values among the types of beef during display, except at day 3, when CLA treatments had the highest scores. Addition of @entity2722 decreased  the oxidation level (P  <  0.001) and did not affect the instrumental color or the sensory parameters.

Shelf life of ground beef enriched with omega-3 and/or conjugated XXXX and use of grape seed extract to inhibit lipid oxidation.

@entity4722 :: ('MESH:D019787', 'Chemical') :: ['linoleic acid'] @entity4466 :: ('MESH:C029684', 'Chemical') :: ['thiobarbituric acid'] @entity2722 :: ('MESH:D009366', 'Disease') :: ['GSE', 'Grape seed extract']
@entity4722 :: (MESH:D019787,Chemical) :: ['linoleic acid']
