Sugarcane phenolic extract is a by-product of the sugar refining process that is rich in phenolic compounds
with strong antioxidant properties. Antioxidants are widely used in meat and meat products as an additive to
preserve its quality from oxidative degradation during storage and processing. Oftentimes, synthetic additives
such as BHA/BHT are commonly added in food products to inhibit the process of lipid oxidation and
microbial growth, and to extend their shelf-life. However, a shift to naturally derived compounds is seen and
increasingly being sought by many companies due to possible adverse effects associated with long-term
intake of synthetic compounds. The present study showed that the added antioxidant extracts from sugarcane
presented a positive effect on the oxidative stability in ground pork and beef samples during refrigerated
storage. This protective effect of the extract can be attributed to the sugarcane’s high phenolic content which
have demonstrated strong antioxidant activities via in vitro assays.