Table 11 Odor of beef burger affected by anthraquinone pigment (AQP) and γ- irradiation during cold storage (4 ± 1ºC)
Storage Period (day) | Treatments | ||||||
|---|---|---|---|---|---|---|---|
control | Anthraquinon concentration (%) | BHT (200 ppm) | γ- irradiation (kGy) | ||||
0.5 | 1.0 | 2.0 | 3 | 5 | |||
0 | 8.66Aa  ± 0.731 | 8.62 Aa  ± 0.683 | 8.53 Aa  ± 0.503 | 8.43Aa  ± 0.636 | 8.62 Aa  ± 0.494 | 8.12 Aa  ± 0.707 | 8.51 Aa  ± 0.831 |
3 | 8.56 Aa  ± 0.747 | 8.57 Aa  ± 0.499 | 8.44 Aa  ± 0.617 | 8.35 Aa  ± 0.580 | 8.55 Aa  ± 0.497 | 8.12 Aa  ± 0.707 | 8.50 Aa  ± 0.700 |
6 | 7.26Bb  ± 0.849 | 8.32 Aa  ± 0.634 | 8.32 Aa  ± 0.790 | 8.27 Aa  ± 0.512 | 8.24 Aa  ± 0.868 | 8.22 Aa  ± 0.757 | 8.42 Aa  ± 0.503 |
9 | 4.69 Cc  ± 0.820 | 7.62Bab  ± 0.494 | 7.96 Aab  ± 0.679 | 8.11 Aab  ± 0.983 | 7.43Bb  ± 0.833 | 7.82Aab  ± 0.769 | 8.26ABa  ± 0.525 |
12 |  | 5.71Cc  ± 0.929 | 6.23Bab  ± 0.574 | 7.81Aa  ± 0.778 | 5.81Cc  ± 0.619 | 6.70 Bb  ± 0.823 | 8.10 ABa  ± 0.994 |
15 |  |  | 5.61Cc  ± 0.690 | 6.71Bb  ± 0.664 |  |  | 7.76 BCa  ± 0.868 |
18 |  |  |  | 5.62Cb  ± 0.931 |  |  | 7.64BCa  ± 0.821 |
21 |  |  |  |  |  |  | 7.20 Ca  ± 0.919 |
24 |  |  |  |  |  |  | 6.10 Da  ± 0.738 |