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  • Title: Flavor quality of antioxidant-treated, cooked, ground beef patties.
    Author: Van De Riet SJ, Hard MM.
    Journal: J Am Diet Assoc; 1979 Nov; 75(5):556-9. PubMed ID: 574146.
    Abstract:
    The antioxidant tertiary-butylhydroquinone (TBHQ) reduced flavor deterioration and oxidative rancidity in cooked ground beef patties stored up to seven days at refrigerator (2.8 degrees C.) temperatures and up to twenty-one days at freezer (--20.5 degrees C.) temperatures. Freezer conditions maintained flavor quality more effectively than refrigerator temperatures in both TBHQ-treated and untreated samples.
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