Evaluation of the antioxidant ability of hydrazine-purified and untreated commercial carnosine in beef patties

Meat Science

Volumn 64, Issue 1, 2003, Pages 59-67

  Sánchez Escalante, Armida ^a,b   Djenane, Djamel ^a   Torrescano, Gastón ^a   Giménez, Begoña ^a   Beltrán, José Antonio ^a   Roncalés, Pedro ^a  

^a UNIVERSITY OF ZARAGOZA   (Spain)

^b Ctro Invest Aliment DAC   (Mexico)

Author keywords

Beef patties; Carnosine; Colour stability; Lipid oxidation; Meat; Natural antioxidants

Indexed keywords

COLOUR STABILITY;

ANTIOXIDANTS; FOOD STORAGE; LIPIDS; MUSCLE; OXIDATION;

MEATS;

EID: 0037207839     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(02)00162-6     Document Type: Article

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