Abstract:The current study was carried out to evaluate the use of crude isoflavones (CIE), crude rosemary extract (CRE), butylated hydroxy anisol (BHA) and CIE plus CRE, as antioxidant and antimicrobial agents in manufacture of beef burgers during frozen storage at -18ºC for three monthes. The antioxidant and antimicrobial effects of the CIE, CRE, BHA and CIE plus CRE, were evaluated in beef burger by measuring pH, tiobarbituric Acid (TBARS) values, unsaponifiable matter, texture profile, sensory and microbiological ex… Show more
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