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...

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Detalhes bibliográficos
Publicado no:Food Sci Anim Resour
Main Authors: Zahid, Md. Ashrafuzzaman, Seo, Jin-Kyu, Parvin, Rashida, Ko, Jonghyun, Yang, Han-Sul
Formato: Artigo
Idioma:Inglês
Publicado em: Korean Society for Food Science of Animal Resources 2019
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Article
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC6837894/
https://ncbi.nlm.nih.gov/pubmed/31728446
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2019.e67
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