Antioxidant and antimicrobial effects of blackberry, black chokeberry, blueberry, and red currant pomace extracts on beef patties subject to refrigerated storage.

This study evaluates the physicochemical and microbiological properties and sensory parameters of beef patties formulated with black chokeberry (B1), blackberry (B2), red currant (B3) and blueberry (B4) pomace water extracts during refrigerated storage over 9 days. The berry pomace extract treatment significantly decreased the TBARS numbers of the samples (P < 0.05).