Fecha de publicación: -- Fuente: Food Bioactives Traditional beef patty recipes often incorporate synthetic additives in their formulation, which are attributed to long-term harmful effects on health. Therefore, plant-derived compounds are being investigated to replace synthetic additives in preventing oxidation phenomena during food product storage. The previously tested antioxidant and antimicrobial activities of kiwi peels allow their addition to highly perishable food products such as beef patties to naturally extend their shelf-life. This chapter presents the use of this plant residue as a natural preservative in the process of making a beef patty, which is proposed as an innovative recipe aimed at incorporating a rich-antioxidant waste material for the development of a value-added meat product. In addition, well-developed extraction and encapsulation processes for kiwi peels are suggested in order to enhance and protect its high biological properties.