Evaluation of the antioxidant activities and nutritional properties of ten edible plant extracts and their application to fresh ground beef

Meat Science

Volumn 93, Issue 3, 2013, Pages 715-722

  Kim, Sung Jin ^a   Min, Sea C ^b   Shin, Hyo Jin ^a   Lee, Yun Jeong ^a   Cho, Ah Reum ^a   Kim, So Yeon ^c   Han, Jaejoon ^a  

^a Sungkyunkwan University   (South Korea)

^b Seoul Women University   (South Korea)

^c Korea Institute of Science and Technology   (South Korea)

Author keywords

Antioxidant activity; Edible plants; Ground beef; Lipid oxidation; Nutritional property

Indexed keywords

ANTIOXIDANT ACTIVITIES; EDIBLE PLANTS; GROUND BEEF; LIPID OXIDATION; NUTRITIONAL PROPERTIES;

AGENTS; CHLOROPHYLL; ETHANOL; NUTRITION; PHENOLS; PLANT EXTRACTS; VITAMINS;

MEATS;

BRASSICA OLERACEA VAR. ITALICA; PETASITES;

ANTIOXIDANT; BUTYLCRESOL; FOOD PRESERVATIVE; PLANT EXTRACT; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ANIMAL; ARTICLE; BRASSICA; CATTLE; COLOR; DRUG EFFECT; FOOD PRESERVATION; FOOD STORAGE; LIPID PEROXIDATION; MEAT; METHODOLOGY; NUTRITIONAL VALUE; PETASITES; PLANT;

ANIMALS; ANTIOXIDANTS; BRASSICA; BUTYLATED HYDROXYTOLUENE; CATTLE; COLOR; FOOD PRESERVATION; FOOD PRESERVATIVES; FOOD STORAGE; LIPID PEROXIDATION; MEAT; NUTRITIVE VALUE; PETASITES; PLANT EXTRACTS; PLANTS, EDIBLE; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

EID: 84870932011     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2012.11.029     Document Type: Article

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