Comparison of Dried Plum Puree, Rosemary Extract, and BHA/BHT as Antioxidants in Irradiated Ground Beef Patties

Fresh ground beef patties with (1) no antioxidant (control), (2) 0.02% butylated hydroxyanisole/butylated hydroxytoluene (BHA/BHT), (3) 3% dried plum puree, or (4) 0.25% rosemary extract were aerobically packaged, irradiated at target doses of 0, 1.5, or 2.0 kGy (1.7 and 2.3 kGy actual doses), and s...

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Detalles Bibliográficos
Publicado en:Int J Food Sci
Main Authors: Movileanu, Iulia, Núñez de González, Máryuri T., Hafley, Brian, Miller, Rhonda K., Keeton, Jimmy T.
Formato: Artigo
Idioma:Inglês
Publicado: Hindawi Publishing Corporation 2013
Assuntos:
Research Article
Acceso en liña:https://ncbi.nlm.nih.gov/pmc/articles/PMC4745499/
https://ncbi.nlm.nih.gov/pubmed/26904596
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1155/2013/360732
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