Effect of white grape extract and modified atmosphere packaging on lipid and protein oxidation in chill stored beef patties

► The oxidative processes are enhanced in beef patties stored in high-O2 atmospheres. ► The phenol-rich white grape extract (WGE) fully inhibited lipid oxidation. ► WGE preserved the blooming red colour of meat for up to 9 days. ► WGE decreased the protein disulphide cross-link formation. ► Compounds from WGE interact with the thiol group of myofibrillar proteins.