Effects of natural antioxidants on colour stability, lipid oxidation and metmyoglobin reducing activity in raw beef patties

Acta Scientiarum Polonorum, Technologia Alimentaria

Volumn 14, Issue 1, 2015, Pages 37-44

  Liu, Fang ^a   Xu, Qian ^a   Dai, Ruitong ^a   Ni, Yuanying ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

Beef patties; Colour; Lipid oxidation; Metmyoglobin reducing activity; Natural antioxidation

Indexed keywords

BEEF; BUTYLATED HYDROXYANISOLE; COLOR; FLAVONOIDS; MEATS; MUSCLE; OXIDATION; PHENOLS;

ANTI-OXIDATION; BEEF PATTIES; GRAPE SEED EXTRACT; LIPID OXIDATION; MICROBIAL CONTAMINATION; NATURAL ANTIOXIDANTS; REDUCING ACTIVITY; SYNTHETIC ANTIOXIDANTS;

ANTIOXIDANTS;

VITACEAE;

ALPHA TOCOPHEROL; ANTIOXIDANT; CARNOSINE; FOOD PRESERVATIVE; GRAPE SEED EXTRACT; METMYOGLOBIN; PLANT EXTRACT;

ANALYSIS; ANIMAL; BOVINE; CAMELLIA SINENSIS; COLOR; FOOD HANDLING; FOOD PRESERVATION; HUMAN; LIPID PEROXIDATION; METABOLISM; OXIDATION REDUCTION REACTION; PROCEDURES; RED MEAT; VITIS;

ANIMALS; ANTIOXIDANTS; CAMELLIA SINENSIS; CARNOSINE; CATTLE; COLOR; FOOD HANDLING; FOOD PRESERVATION; FOOD PRESERVATIVES; GRAPE SEED EXTRACT; HUMANS; LIPID PEROXIDATION; METMYOGLOBIN; OXIDATION-REDUCTION; PLANT EXTRACTS; RED MEAT; VITAMIN E; VITIS;

EID: 84921767424     PISSN: 16440730     EISSN: 18989594     Source Type: Journal    
DOI: 10.17306/J.AFS.2015.1.4     Document Type: Article

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