Grape Skin Flour from Wine Processing as a Natural Antioxidant in Lamb Burgers

Oxidative deterioration compromises the quality of meat products, motivating the use of antioxidants. This study evaluated grape skin flour (GSF) as an alternative to butylated hydroxytoluene (BHT) in lamb burgers. The antioxidant properties of GSF were characterized, and burgers containing BHT (0.01 g/100 g fat) or GSF (0.25, 0.50, 0.75, or 1.00 g/100 g meat batter) were vacuum-packed and stored at 4 °C for 21 days. Physicochemical and technological properties were measured, and 100 consumers assessed sensory attributes and purchase intention. The flour had a total phenolic content of 84.37 mg gallic acid equivalents/g. On day 21, all GSF burgers had lower thiobarbituric acid reactive substances than BHT burgers (0.552–0.614 versus 0.755 mg malondialdehyde/kg), without significant differences among GSF levels. GSF0.25 scored higher for appearance than the other GSF formulations but lower for appearance, colour, and water-holding capacity than BHT. GSF1.00 showed greater diameter shrinkage than all other formulations. Cooking loss, aroma, flavour, tenderness, juiciness, and purchase intention did not differ significantly among formulations. At 0.25 g/100 g, GSF provided the most favourable balance of oxidative stability and product quality among the tested levels, supporting its further development as an ingredient for lamb burgers.