Assessment of the Stability of Fresh Beef Patties with the Addition of Clove Extract during Frozen Storage

The study assessed the stability for fresh beef patties with the inclusion of clove extract (CE) as a natural antioxidant in comparison to butylated hydroxytoluene (BHT) and ascorbic acid (AA) at frozen storage. Four different patties were made dependent on the added antioxidants: control (added no...

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Detalles Bibliográficos
Autores principales: Zahid, Md. Ashrafuzzaman, Seo, Jin-kyu, Parvin, Rashida, Ko, Jonghyun, Park, Jun-Young, Yang, Han-Sul
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7372992/
https://www.ncbi.nlm.nih.gov/pubmed/32734267
http://dx.doi.org/10.5851/kosfa.2020.e37

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7372992/
https://www.ncbi.nlm.nih.gov/pubmed/32734267
http://dx.doi.org/10.5851/kosfa.2020.e37

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