Oxidative stability in raw, cooked, and frozen ground beef using Epazote (Chenopodium ambrosioides L.).

This study investigated the potential of aqueous epazote (AE) and ethanolic extract of epazote (ETHE) as inhibitors of lipid oxidation in raw and cooked ground beef stored at 4 °C for 9 days as well as frozen beef patties stored at -18 °C for 90 days. Organic acids were identified in AE and ETHE using ultra-high-performance liquid chromatography-quadrupole time-of-flight (UHPLC-qTOF). Chemical composition, TBARS, pH, colour, sensory acceptability and intensity of oxidised flavour were analysed in the three different meat products.