Research Article
Comparison of Dried Plum Puree, Rosemary Extract, and BHA/BHT as Antioxidants in Irradiated Ground Beef Patties
Table 3
Least square means for TBARs values of irradiated ground beef patties treated with/without antioxidants and stored at 4°C for 28 days.
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Least square means in the same column with superscripts that differ are significantly different (). hControl = 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. iRMS = root mean square error. |