Total phenolic content (TPC), total flavonoid content (TFC), antioxidant and antimicrobial in vitro activity of ethanolic (EE) and hydroethanolic (HE) extracts of mango peel Ataulfo were evaluated. The highest TPC, TFC and antioxidant capacity were as shown in EE. Ethanolic extract was incorporated into ground beef at 1000 (BBEA) and 2000 mg/kg meat (BEEB) concentrations and then compared with 250 mg of sodium ascorbate/kg meat (ASC) along with a control (without antioxidant). The effects of adding EE on instrumental colour, metmyoglobin content, thiobarbituric acid reactive substances (TBARS), pH, microbial load and sensorial analysis of ground beef were evaluated for 11 days at 4 °C. BEEB added in raw ground beef improved colour stability while the lipid oxidation in raw and raw-cooked ground beef was inhibited with a greater antioxidant effect than ASC and a similar overall acceptability score (cooked ground beef). However, incorporating BEEB into ground beef did not show significant antimicrobial activity. Therefore, mango peel extracts could potentially be used as a natural antioxidant in ground beef.

Two types of chito were evaluated: non-pressed (NP, immediate consumption) and pressed (P, for sale). The characteristics were analysed in samples of three years (2021–2023). The pH, water activity (a_w), proximate composition, heme iron, sodium chloride (NaCl), water soluble nitrogen (WSN), color, metmyoglobin (MMb), texture, lipid oxidation (Thiobarbituric acid reactive substances, TBARS), and microbiological analysis were evaluated, while volatile compounds were identified in NP and P. The a_w value showed a mean value of 0.70 in NP and P, values reported for typical commercial dried meat samples. However, P showed higher pH values (5.65–5.75), as well as a high level of fat (6.44–15.03%), NaCl (10.93–11.21%), lipid oxidation (3.88–6.32 mg MDA/kg meat), and hardness (223.67–574.01 N), with a browner color than NP, whereas microbial counts were similar between NP and P. Typical breakdown products derived from lipid oxidation were the main volatile compounds detected in chito, with aldehydes and alcohols being the most detected in P. The results suggest that some of the physicochemical characteristics, as well as the volatile profile, showed some differences between both types of chito, which suggests that there was a variation in the meat product associated with the making processes.