WILD RICE AS AN ANTIOXIDANT FOR FRESH-FROZEN AND PRECOOKED BEEF PATTIES |
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| Authors: | MARK H JOHNSON PAUL B ADDIS RICHARD J EPLEY |
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| Affiliation: | Department of Food Science and Nutrition Cargill, Inc. 1781 Industrial Park Boulevard Dawson, GA 31742;Department of Animal Science University of Minnesota 1334 Eckles Avenue St. Paul, MN 55108 |
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| Abstract: | Antioxidant effects, as measured by thiobarbituric acid reactive substances (TBARS), 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. |
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