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.
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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. |