Addition of synthetic and natural antioxidants to α-tocopheryl acetate supplemented beef patties: effects of antioxidants and packaging on lipid oxidation
- 22 May 2001
- journal article
- Published by Elsevier in Meat Science
- Vol. 58 (4), 337-341
- https://doi.org/10.1016/s0309-1740(00)00149-2
Abstract
No abstract availableKeywords
This publication has 21 references indexed in Scilit:
- Evaluation of antioxidant activity of some plant extracts and their application to ground beef pattiesFood Chemistry, 2000
- Rosemary Extract and Precooking Effects on Lipid Oxidation in Heat‐Sterilized MeatJournal of Food Science, 1998
- Antioxidant Activities of Rosemary and Sage Extracts and Vitamin E in a Model Meat SystemJournal of Agricultural and Food Chemistry, 1995
- Vitamin E and meat qualityProceedings Of The Nutrition Society, 1994
- Antioxidant Constituents in Sage (Salvia officinalis)Journal of Agricultural and Food Chemistry, 1994
- Effect of antioxidants on the sensory characteristics and storage stability of aseptically processed low-fat beef gelsMeat Science, 1993
- THE SYNERGISTIC ANTIOXIDANT EFFECT of ROSEMARY EXTRACT and ?-TOCOPHEROL IN SARDINE OIL MODEL SYSTEM and FROZEN-CRUSHED FISH MEATJournal of Food Processing and Preservation, 1992
- Effect of Antioxidants on Lipid Stability in Restructured Beef SteaksJournal of Food Science, 1988
- Antioxidant Properties of Rosemary Oleoresin in Turkey SausageJournal of Food Science, 1985
- Two antioxidative diterpenes from rosemary (Rosmarinus officinalis L.) and a revised structure for rosmanol.Agricultural and Biological Chemistry, 1984