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.

TreatmenthStorage dayTBARs
(mg malonaldehyde/kg sample)

Control0 0.97bcd
3 1.97e
7 2.52f
14 2.79fg
21 2.58fg
28 3.04g
BHA/BHT0 0.30a
3 0.32a
7 0.36a
14 0.44a
210.74abc
28 0.46ab
Dried plum puree0 0.51ab
3 0.83abc
7 1.02cd
141.56e
211.89e
28 1.46de
Rosemary extract00.32a
30.39a
70.44a
14 0.54abc
21 0.53abc
28 0.83abc
RMSi0.55

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.