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
Autores principales: Movileanu, Iulia, Núñez de González, Máryuri T., Hafley, Brian, Miller, Rhonda K., Keeton, Jimmy T.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi Publishing Corporation 2013
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4745499/
https://www.ncbi.nlm.nih.gov/pubmed/26904596
http://dx.doi.org/10.1155/2013/360732

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4745499/
https://www.ncbi.nlm.nih.gov/pubmed/26904596
http://dx.doi.org/10.1155/2013/360732

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