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

Table 2

Least square means for TBARs values of ground beef patties with/without antioxidants and irradiated at two dose levels.

Treatment^d	Dose^e (kGy)	TBARs; (mg malonaldehyde/kg sample)
	0	1.56^b
Control	1.7	2.70^c
	2.3	2.68^c
	0	0.42^a
BHA/BHT	1.7	0.37^a
	2.3	0.52^a
	0	0.43^a
Dried plum puree	1.7	1.60^b
	2.3	1.61^b
	0	0.57^a
Rosemary extract	1.7	0.47^a
	2.3	0.48^a
RMS^f		0.55

a--cLeast square means in the same column with superscripts that differ are significantly different (𝑃<0.05).
^dControl = 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.
^eActual dosimetry levels were 1.7 and 2.3 kGy.
^fRMS = root mean square error.