Meat and Animal Product Quality
Open access
Abstract
Abstract
Oxidative deterioration compromises the quality of meat products, motivating the use of antioxidants. This study evaluated grape skin flour (GSF) as an alternative to butylated hydroxytoluene (BHT) in lamb burgers. The antioxidant properties of GSF were characterized, and burgers containing BHT (0.01 g/100 g fat) or GSF (0.25, 0.50, 0.75, or 1.00 g/100 g meat batter) were vacuum-packed and stored at 4 °C for 21 days. Physicochemical and technological properties were measured, and 100 consumers assessed sensory attributes and purchase intention. The flour had a total phenolic content of 84.37 mg gallic acid equivalents/g. On day 21, all GSF burgers had lower thiobarbituric acid reactive substances than BHT burgers (0.552–0.614 versus 0.755 mg malondialdehyde/kg), without significant differences among GSF levels. GSF0.25 scored higher for appearance than the other GSF formulations but lower for appearance, colour, and water-holding capacity than BHT. GSF1.00 showed greater diameter shrinkage than all other formulations. Cooking loss, aroma, flavour, tenderness, juiciness, and purchase intention did not differ significantly among formulations. At 0.25 g/100 g, GSF provided the most favourable balance of oxidative stability and product quality among the tested levels, supporting its further development as an ingredient for lamb burgers.
Direct answer
What can I do from this paper page?
Use this page to scan "Grape Skin Flour from Wine Processing as a Natural Antioxidant in Lamb Burgers" quickly: start with the summary and abstract, then check the authors, source, topics, and related papers. From here, open Scollr to follow Meat and Animal Product Quality research, save the paper, or map adjacent work.
Research areas
Follow related topics
Citation
BibTeX
@article{Reis2026Grape,
title = {Grape Skin Flour from Wine Processing as a Natural Antioxidant in Lamb Burgers},
author = {Mariana Gardenia de Lucena Reis and Matheus Rodrigues de Souza and Maria Gracileide de Alencar and Glayciane Costa Góis and Talita Raquel Rodrigues da Silva and Luana Candelaria Ramos and Francisco Allan Leandro de Carvalho and Mário Adriano Ávila Queiróz and Rafael Torres de Souza Rodrigues},
journal = {Preprints.org},
year = {2026},
doi = {10.20944/preprints202610.1623.v1},
url = {https://doi.org/10.20944/preprints202610.1623.v1}
}FAQ
Using this paper in a discovery workflow
How do I find related work for this paper?
Use the related papers and topic links on this page as starting points. In Scollr, you can also open the paper and build a literature map around its references, citing papers, and related work.
How can I keep up with new Meat and Animal Product Quality research papers?
Follow Meat and Animal Product Quality research in Scollr. New papers from the topic flow into a personalized feed, and you can save useful studies to revisit later.
Can I cite this paper from this page?
This page includes a static BibTeX block for Grape Skin Flour from Wine Processing as a Natural Antioxidant in Lamb Burgers. Always verify the DOI, source, and publication details against the publisher record before submitting a manuscript.
Follow this research in Scollr
Follow the topics and authors behind this paper, save useful studies, and build a literature map when you are ready to go deeper.
Get the app