Comparison of Butylated Hydroxytoluene, Ascorbic Acid, and Clove Extract as Antioxidants in Fresh Beef Patties at Refrigerated Storage

This study was performed to assess the comparison of the effects amongst butylated hydroxytoluene (BHT), clove extract (CE), and ascorbic acid (AA) as antioxidants on the oxidative stability and color values in fresh beef patties. The adding of BHT, AA, and CE to patties significantly restrained lip...

Descripción completa

Detalles Bibliográficos
Autores principales: Zahid, Md. Ashrafuzzaman, Seo, Jin-Kyu, Parvin, Rashida, Ko, Jonghyun, Yang, Han-Sul
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6837894/
https://www.ncbi.nlm.nih.gov/pubmed/31728446
http://dx.doi.org/10.5851/kosfa.2019.e67

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6837894/
https://www.ncbi.nlm.nih.gov/pubmed/31728446
http://dx.doi.org/10.5851/kosfa.2019.e67

Ejemplares similares