WILD-RICE AS AN ANTIOXIDANT FOR FRESH-FROZEN AND PRECOOKED BEEF PATTIES

Antioxidant effects, as measured by thiobarbituric acid reactive subst ances (TEARS), of ground cooked Minnesota wild rice (WR) added at 0, 1 5 and 25% (weight-weight) to fresh-frozen and precooked extra lean gro und beef patties were investigated. WR generally resulted in more desi rable sensory panel ratings and lower TBARS values for the fresh-froze n product at 8 weeks frozen storage but not at 0 week or 16 weeks. WR, especially at the 25% level, generally resulted in more desirable sen sory panel ratings and lower TBARS in the precooked product at 4 and 8 weeks frozen storage. Ground WR can be an effective antioxidant in fr esh-frozen and precooked ground beef patties stored at -23C.