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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Bibliografische gegevens
Gepubliceerd in:Food Sci Anim Resour
Hoofdauteurs: Lee, Seung Yun, Lee, Da Young, Kim, On You, Kang, Hea Jin, Kim, Hyeong Sang, Hur, Sun Jin
Formaat: Artigo
Taal:Inglês
Gepubliceerd in: Korean Society for Food Science of Animal Resources 2020
Onderwerpen:
Review
Online toegang:https://ncbi.nlm.nih.gov/pmc/articles/PMC7713766/
https://ncbi.nlm.nih.gov/pubmed/33305273
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2020.e84
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