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GROUND BEEF EXPOSED TO RADIANT ENERGY: EFFECTS OF FAT AND BHA ON COLOR
Author(s) -
BROWN BARBARA J. REED,
HARRISON DOROTHY L.,
SETSER CAROLE
Publication year - 1978
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1978.tb02431.x
Subject(s) - butylated hydroxyanisole , reflectivity , food science , chemistry , radiant energy , zoology , biology , radiation , biochemistry , antioxidant , optics , physics
Ground beef with approximately 15, 30 or 45% fat was used to study effects of fat level and butylated hydroxyanisole (BHA) on color of beef exposed to 577 nm radiant energy. BHA was mixed dry with half the samples from each fat level. Samples were frozen and divided into exposure groups: initial exposure (2hr), re‐exposure (2 + 2 hr), no exposure. Spectrophotometric scans of reflectance and visual color scores were recorded. The higher the percentage fat, the greater the reflectance and the lighter the meat appeared to the human eye. Effects of BHA or exposure on reflectance measurements or on visual scores were small.