Summary and Implications
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.
Iowa State University
Lakshmanan, Ramamoorthi; Robbins, Kristen L.; Sebranek, Joseph G.; and Jung, Stephanie
"Influence of High-Pressure Processing and Antioxidants on the Quality of Beef Patties,"
Animal Industry Report:
AS 652, ASL R2054.
Available at: http://lib.dr.iastate.edu/ans_air/vol652/iss1/4