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Irradiated raw ground beef had lower a*- and b*-values than nonirradiated ones regardless of garlic or onion treatment at 0d. Irradiation increased TBARS values of control ground beef, but addition of 0.5% onion or 0.1% garlic+0.5% onion reduced oxidative changes during storage. Addition of garlic or onion greatly increased the amounts of sulfur compounds, but the increase was greater with garlic...
Addition of 0.5% onion was effective in reducing lipid oxidation in irradiated cooked ground beef after 7day storage. Addition of garlic or onion greatly increased the amounts of sulfur volatiles from cooked ground beef. Irradiation and storage both changed the amounts and compositions of sulfur compounds in both garlic- and onion-added cooked ground beef significantly. Although, addition of garlic...
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