Effects of Rosemary and Green Tea Antioxidants on Ground Beef Patties in Traditional and Modified Atmosphere Packaging
The objective of this study was to analyze the effects of rosemary (RSM) and green tea (GT) added to groundbeef to extend shelf life. Four antioxidant treatments were used: control, 2,500 ppm RSM, 300 ppm GT, and 2,500 ppm RSM + 300 ppm GT (RSM + GT). Patties from each treatment (n = 42) were random...
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| Hoofdauteurs: | , , , |
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| Formaat: | Artigo |
| Taal: | Inglês |
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Iowa State University Digital Press
2021-06-01
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| Reeks: | Meat and Muscle Biology |
| Onderwerpen: | |
| Online toegang: | https://www.iastatedigitalpress.com/mmb/article/id/11697/ |
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