Flavor Quality of Antioxidant-Treated, Cooked, Ground Beef Patties

J Am Diet Assoc. 1979 Nov;75(5):556-9.

Abstract

The antioxidant tertiary-butylhydroquinone (TBHQ) reduced flavor deterioration and oxidative rancidity in cooked ground beef patties stored up to seven days at refrigerator (2.8 degrees C.) temperatures and up to twenty-one days at freezer (--20.5 degrees C.) temperatures. Freezer conditions maintained flavor quality more effectively than refrigerator temperatures in both TBHQ-treated and untreated samples.

MeSH terms

  • Animals
  • Antioxidants*
  • Cattle
  • Cooking
  • Frozen Foods / standards
  • Hydroquinones*
  • Meat / standards*
  • Refrigeration
  • Thiobarbiturates / analysis
  • Time Factors

Substances

  • Antioxidants
  • Hydroquinones
  • Thiobarbiturates
  • 2-tert-butylhydroquinone