Impact of gamma irradiation and poppy seed extract on quality and storage stability of beef patties

The present research was conducted to measure the impact of poppy seed extract (PSE) and gamma irradiation on storage stability antioxidant profile beef patties during at different packaging. Different doses (2.5 kGy 5 kGy) were applied alone with combination 2% PSE. PSE enriched packed (aerobically vacuum) kept refrigeration temperature. results show that higher value TBARS POV found in aerobically samples 14 day, while lower TVBN observed 0 kGy+PSE2% day. However, TBARS, TBVN vacuum (0kGy +2%PSE) total phenolic contents, ferric reducing power DPPH 0kGy +2%PSE (5 kGy). microbial decrease increase dose radiation. significant changes hunter color sensory attributes treatment intervals under aerobic Conclusively, PSE, both packaging is improved quality, antioxidants patties.