Protection of the quality of foods such as ground meat, without increased use of antibiotics, is of growing importance. Environmental microbes such as bacteria and yeast are introduced into meat during butchering and processing. Due to the increased surface area of ground meat, the microbial load is higher than in cuts of meat. The presence of non-pathogenic environmental microbes contributes to meat spoilage, including formation of potentially harmful breakdown products. Addition of antibiotics is undesired in light of the increasing microbial resistance linked to their use, and the associated implications for human and veterinary health, and cost-efficient, natural methods for reducing microbial growth prior to delivery to consumers is needed. This study examined the effects of whole dried apple peel powder (DAPP) on microbial growth during cold storage of ground meat, and tested effects on carcinogen levels after grilling. Microbial growth during cold storage, mimicking shelf-life duration, in three types of ground meat (beef, pork, turkey) was tested by kneading DAPP into the ground meat, allowing 10 days cold storage, followed by testing of aerobic, coliform and yeast colony forming units. The neurotoxin norharman in beef patties after grilling was tested by LC-MS/ MS. DAPP mixed into ground meat reduced microbial growth during cold storage. DAPP applied to meat patties in a marinade prior to grilling significantly reduced norharman levels (P < 0.05). The results show promise for DAPP as a natural food additive to increase food quality during storage and cooking
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