title: Flavor quality of antioxidant-treated, cooked, ground beef patties.
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: D000818:Animals; D000975:Antioxidants; D002417:Cattle; D003296:Cooking; D005628:Frozen Foods / Q000592:standards; D006873:Hydroquinones; D008460:Meat / Q000592:standards*; D012034:Refrigeration; D013858:Thiobarbiturates / Q000032:analysis; D013997:Time Factors
chemical_list: D000975:Antioxidants; D006873:Hydroquinones; D013858:Thiobarbiturates; C018855:2-tert-butylhydroquinone