Overview of Studies on the Use of Natural Antioxidative Materials in Meat Products

Studies conducted in the past decade related to the use of natural antioxidants in meat products revealed the prevalent use of plant-based antioxidative materials added as powders, extracts, or dried or raw materials to meat products. The amount of antioxidative materials varied from 7.8 ppm to 19.8...

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Detalles Bibliográficos
Autores principales: Lee, Seung Yun, Lee, Da Young, Kim, On You, Kang, Hea Jin, Kim, Hyeong Sang, Hur, Sun Jin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2020
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7713766/
https://www.ncbi.nlm.nih.gov/pubmed/33305273
http://dx.doi.org/10.5851/kosfa.2020.e84

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7713766/
https://www.ncbi.nlm.nih.gov/pubmed/33305273
http://dx.doi.org/10.5851/kosfa.2020.e84

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