This study aimed to assess the ability of purple corn cob extract powder (CEP) and black rice bran oil (RBO) on extending the shelf life of fresh beef during cold storage. The beef samples were treated with different concentrations of CEP (2% and 3% [w/w]) and RBO (0.2% and 0.4% [v/w]) and their combinations (CEP 1% + RBO 0.2% and CEP 2% + RBO 0.4%), and compared to an untreated sample and a positive sample treated with 0.02% butylated hydroxytoluene (w/w). The results showed that the microbial count and thiobarbituric acid reactive substance (TBARS) values increased in all samples during storage up to 9 days, whereas the antioxidant activities were unstable. However, the beef with 2% and 3% of CEP and CEP 2% + RBO 0.2% were the most effective applications to improve shelf life up to 5 days with an acceptable level of microbial count and TBARS value.
