Wild rice as an antioxidant for fresh-frozen and precooked beef patties

M. H. Johnson; P. B. Addis; R. J. Epley

doi:10.1111/j.1745-4557.1996.tb00427.x

Wild rice as an antioxidant for fresh-frozen and precooked beef patties

M. H. Johnson, P. B. Addis, R. J. Epley

Research output: Contribution to journal › Article › peer-review

4 Scopus citations

Abstract

Antioxidant effects, as measured by thiobarbituric acid reactive substances (TEARS), of ground cooked Minnesota wild rice (WR) added at 0, 15 and 25% (weight-weight) to fresh-frozen and precooked extra lean ground beef patties were investigated. WR generally resulted in more desirable sensory panel ratings and lower TBARS values for the fresh-frozen product at 8 weeks frozen storage but not at 0 week or 16 weeks. WR, especially at the 25% level, generally resulted in more desirable sensory panel ratings and lower TBARS in the precooked product at 4 and 8 weeks frozen storage. Ground WR can be an effective antioxidant in fresh-frozen and precooked ground beef patties stored at -23C.

Original language	English (US)
Pages (from-to)	331-342
Number of pages	12
Journal	Journal of Food Quality
Volume	19
Issue number	4
DOIs	https://doi.org/10.1111/j.1745-4557.1996.tb00427.x
State	Published - 1996

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

Access

10.1111/j.1745-4557.1996.tb00427.x

OpenUrl availability

Full text

Cite this

@article{387d4c3512f94cfea0111912ac6231a0,

title = "Wild rice as an antioxidant for fresh-frozen and precooked beef patties",

abstract = "Antioxidant effects, as measured by thiobarbituric acid reactive substances (TEARS), of ground cooked Minnesota wild rice (WR) added at 0, 15 and 25% (weight-weight) to fresh-frozen and precooked extra lean ground beef patties were investigated. WR generally resulted in more desirable sensory panel ratings and lower TBARS values for the fresh-frozen product at 8 weeks frozen storage but not at 0 week or 16 weeks. WR, especially at the 25% level, generally resulted in more desirable sensory panel ratings and lower TBARS in the precooked product at 4 and 8 weeks frozen storage. Ground WR can be an effective antioxidant in fresh-frozen and precooked ground beef patties stored at -23C.",

author = "Johnson, {M. H.} and Addis, {P. B.} and Epley, {R. J.}",

year = "1996",

doi = "10.1111/j.1745-4557.1996.tb00427.x",

language = "English (US)",

volume = "19",

pages = "331--342",

journal = "Journal of Food Quality",

issn = "0146-9428",

publisher = "Wiley-Blackwell",

number = "4",

}

TY - JOUR

T1 - Wild rice as an antioxidant for fresh-frozen and precooked beef patties

AU - Johnson, M. H.

AU - Addis, P. B.

AU - Epley, R. J.

PY - 1996

Y1 - 1996

N2 - Antioxidant effects, as measured by thiobarbituric acid reactive substances (TEARS), of ground cooked Minnesota wild rice (WR) added at 0, 15 and 25% (weight-weight) to fresh-frozen and precooked extra lean ground beef patties were investigated. WR generally resulted in more desirable sensory panel ratings and lower TBARS values for the fresh-frozen product at 8 weeks frozen storage but not at 0 week or 16 weeks. WR, especially at the 25% level, generally resulted in more desirable sensory panel ratings and lower TBARS in the precooked product at 4 and 8 weeks frozen storage. Ground WR can be an effective antioxidant in fresh-frozen and precooked ground beef patties stored at -23C.

AB - Antioxidant effects, as measured by thiobarbituric acid reactive substances (TEARS), of ground cooked Minnesota wild rice (WR) added at 0, 15 and 25% (weight-weight) to fresh-frozen and precooked extra lean ground beef patties were investigated. WR generally resulted in more desirable sensory panel ratings and lower TBARS values for the fresh-frozen product at 8 weeks frozen storage but not at 0 week or 16 weeks. WR, especially at the 25% level, generally resulted in more desirable sensory panel ratings and lower TBARS in the precooked product at 4 and 8 weeks frozen storage. Ground WR can be an effective antioxidant in fresh-frozen and precooked ground beef patties stored at -23C.

U2 - 10.1111/j.1745-4557.1996.tb00427.x

DO - 10.1111/j.1745-4557.1996.tb00427.x

M3 - Article

SN - 0146-9428

VL - 19

SP - 331

EP - 342

JO - Journal of Food Quality

JF - Journal of Food Quality

IS - 4

ER -

Wild rice as an antioxidant for fresh-frozen and precooked beef patties

Abstract

UN SDGs

Access

OpenUrl availability

Fingerprint

Cite this