Peppers, Lycopene Enhance Beef Shelf-Life

March 3, 2003

1 Min Read
Peppers, Lycopene Enhance Beef Shelf-Life


Peppers, Lycopene Enhance Beef Shelf-Life

ZARAGOZA, Spain--Natural antioxidants may extendthe shelf-life of beef patties, according to research out of the University ofZaragoza (J Sci Food Ag, 83, 3:187-94, 2003) (www.interscience.wiley.com).Researchers compared the efficacy of four antioxidants--cayenne pepper, redsweet pepper, lycopene-rich tomato pulp or Lyc-O-Mato lycopene (fromIsrael-based Lycored/Biodar)--on reducing meat deterioration, as determined bycolor and odor. The ground peppers, both sweet and hot, significantly inhibitedoxidation and bacterial growth, indicating an extended shelf life of four to 16days, according to the researchers. They also noted that while the two tomatoproducts were not as effective as the peppers, they exerted significantantioxidant effects.

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