Antioxidant Properties of Natural Plant Extracts Containing Polyphenolic Compounds in Cooked Ground Beef

Thiobarbituric acid-reactive substances (TBARS) values, hexanal content, and sensory analysis were used to evaluate the effectiveness of selected natural antioxidants to reduce warmed-over flavor (WOF) development in cooked ground beef. The control without added antioxidant showed the highest TBARS...

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Veröffentlicht in:	Journal of food science 2002-05, Vol.67 (4), p.1364-1369
Hauptverfasser:	Ahn, J, Grün, I.U, Fernando, L.N
Format:	Artikel
Sprache:	eng
Schlagworte:	antioxidant activity Antioxidants bark Beef Biological and medical sciences cold storage cooked foods Flavors Food additives Food industries Food science Fundamental and applied biological sciences. Psychology grape seed extract ground beef Meat and meat product industries oxidative stability pine bark extract rosemary sensory evaluation thiobarbituric acid-reactive substances warmed-over flavor
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