Table 12 Texture 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 | 8.76 Aa  ± 0.698 | 8.83 Aa  ± 0.698 | 8.74 Aa  ± 0.640 | 8.68 Aa  ± 0.700 | 8.90 Aa  ± 0.738 | 8.71Aa  ± 0.814 | 8.74 Aa  ± 0.640 |
3 | 7.82Bb  ± 0.769 | 8.21Aab  ± 0.772 | 8.32 ABab  ± 0.920 | 8.51 Aab  ± 0.831 | 7.74 Bb  ± 0.795 | 8.32 ABab  ± 0.634 | 8.66 Aa  ± 0.869 |
6 | 5.31Cc  ± 0.654 | 7.23 Bb  ± 0.998 | 7.97 BCa  ± 0.673 | 8.22 Aa  ± 0.757 | 6.75 Cb  ± 0.717 | 7.91 Ba  ± 0.725 | 8.58 Aa  ± 0.721 |
9 | 3.22Dd  ± 0.592 | 5.42Cc  ± 0.503 | 7.56 Cb  ± 0.832 | 8.20 Aa  ± 0.632 | 5.18 Dc  ± 0.643 | 7.81Bab  ± 0.792 | 8.32 ABa  ± 0.634 |
12 |  | 4.56Dd  ± 0.685 | 5.99 Dc  ± 0.943 | 7.11Bb  ± 0.862 | 4.14 Ed  ± 0.490 | 7.72Bab  ± 0.655 | 8.12 ABCa  ± 0.707 |
15 |  |  | 4.66 Ec  ± 0.667 | 6.30Cb  ± 0.949 |  |  | 7.88 BCa  ± 0.767 |
18 |  |  |  | 5.04Db  ± 0.771 |  |  | 7.52 Ca  ± 0.509 |
21 |  |  |  |  |  |  | 6.26 Da  ± 0.525 |
24 |  |  |  |  |  |  | 5.68 Da  ± 0.870 |