Wild Rice as an Antioxidant for Fresh‐frozen and Precooked Beef Patties

Antioxidant effects, as measured by thiobarbituric acid reactive substances (TBARS), of ground cooked Minnesota wild rice (WR) added at 0, 15 and 25% (weight‐weight) to fresh‐frozen and precooked extra lean ground beef patties were investigated. WR generally resulted in more desirable sensory panel ratings and lower TBARS values for the fresh‐frozen 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 sensory panel ratings and lower TBARS in the precooked product at 4 and 8 weeks frozen storage. Ground WR can be an effective antioxidant in fresh‐frozen and precooked ground beef patties stored at −23C.