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

Table 4

Percent decrease in TBARs values for irradiated ground beef patties treated with/without antioxidants and stored at 4°C for 28 days.

	Percent decrease in TBARs as compared to control^a
Treatment^b	Storage day
	0	3	7	14	21	28
BHA/BHT	69.1	83.8	85.7	84.2	71.3	84.9
Rosemary extract	67.0	80.2	82.5	80.6	79.4	72.7
Dried plum puree	47.4	57.9	59.5	44.0	26.7	52.0

^aData not statistically analyzed, but percentages were computed from the statistical data in Table 3.
^bBHA/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.