Influence of High-Pressure Processing and Antioxidants on the Quality of Beef PattiesAnimal Industry Report
Extension NumberASL R2054
Summary and ImplicationsThe 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 HolderIowa State University
Citation InformationRamamoorthi 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/