Animal Products

Influence of High-Pressure Processing and Antioxidants on the Quality of Beef Patties

Authors
  • Ramamoorthi Lakshmanan (Iowa State University)
  • Kristen L. Robbins (Kemin Americas, Inc.)
  • Joseph G. Sebranek (Iowa State University)
  • Stephanie Jung (Iowa State University)

Abstract

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.

Keywords: ASL R2054

How to Cite:

Lakshmanan, R. & Robbins, K. L. & Sebranek, J. G. & Jung, S., (2006) “Influence of High-Pressure Processing and Antioxidants on the Quality of Beef Patties”, Iowa State University Animal Industry Report 3(1). doi: https://doi.org/10.31274/ans_air-180814-91

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Published on
01 Jan 2006
Peer Reviewed