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

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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Bibliographic Details
Main Authors:	Iulia Movileanu, Máryuri T. Núñez de González, Brian Hafley, Rhonda K. Miller, Jimmy T. Keeton
Format:	Article
Language:	English
Published:	Hindawi Limited 2013-01-01
Series:	International Journal of Food Science
Online Access:	http://dx.doi.org/10.1155/2013/360732

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