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The antioxidant effects of red pitaya extract (PE) were evaluated in pork patties for 18 days at 2 °C. The following treatments were prepared control (CON, without antioxidant), sodium erythorbate (ERY, 500 mg kg-1), PE low dose (PEL, 250 mg kg-1), PE medium dose (PEM, 500 mg kg-1), and PE high dose (PEH, 1000 mg kg-1). No significant effect was observed on chemical composition and cooking loss with the addition of PE, while a significant effect was noticed in cohesiveness (P less then 0.05). The intense pink colour of PE enhanced the colour stability durin
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