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Unpublished Paper
Influence of High-Pressure Processing and Antioxidants on the Quality of Beef Patties
Animal Industry Report
  • Ramamoorthi Lakshmanan, Iowa State University
  • Kristen L. Robbins, Kemin Americas, Inc.
  • Joseph G. Sebranek, Iowa State University
  • Stephanie Jung, Iowa State University
Extension Number
ASL R2054
Publication Date
2006
Disciplines
Topic
Animal Products
Summary and Implications

The combination of high pressure and a natural antioxidant (rosemary extract) on the quality of beef patties was studied during refrigerated storage for up to 9 days. Addition of rosemary extract has shown some promising results such as improvement in redness and reduction in lipid oxidation in pressurized samples along with storage effect.

Copyright Holder
Iowa State University
Language
en
Citation Information
Ramamoorthi Lakshmanan, Kristen L. Robbins, Joseph G. Sebranek and Stephanie Jung. "Influence of High-Pressure Processing and Antioxidants on the Quality of Beef Patties" (2006)
Available at: http://works.bepress.com/stephanie_jung/4/