Research Article

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

Table 1

Experimental designb of patty allocation by treatment and storage time.

TreatmentStorage time (day)
Actual
irradiation dose
(kGy)
037142128Total

Controla

BHA/BHTa

Dried plum pureea

Rosemary extracta

Total 864

Control = no antioxidant; BHA/BHT = butylated hydroxyanisole/butylated hydroxytoluene (0.02% of fat content); dried plum puree = 3.0% based on batch weight; rosemary extract = 0.25% based on batch weight.
bA total of three replications were performed in this experiment.