The effect of black rice extract powder and black rice bran oil on quality and shelf life of fresh ground beef patties during refrigerated storage
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Abstract
According to the result, all samples had rised the microbiological count and the value of the reactive chemical thiobarbituric acid after storage for six days. However, the beef with black rice extract powder 2.0% (w/w) + 0.2% (w/v) black rice bran oil were the most effective applications to improve the color appearance and 6 days of shelf life with acceptable reactive substance value and microbial count level. These findings seem to be the ground beef may benefit from a natural biopreservative solution consisting of black rice bran oil and black rice extract powder.
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