The pre- and post-grinding application of rosemary and its effects on lipid oxidation and color during storage of ground beef

Author:

Balentine C.W.,Crandall P.G.,O’Bryan C.A.,Duong D.Q.,Pohlman F.W.

Publisher

Elsevier BV

Subject

Food Science

Reference27 articles.

1. Antimicrobial and antioxidant activities of natural extracts in vitro and in ground beef;Ahn;Journal of Food Protection,2004

2. American Meat Institute (AMI), Fact sheet: pathogen control in ground beef. , 2002 Accessed 1.10.02.

3. The effect of bacteria on the color of prepackaged retail beef cuts;Butler;Food Technology,1953

4. Oxymyoglobin oxidation as affected by oxidation products of phosphatidylcholine liposomes;Chan;Journal of Food Science,1997

5. Antioxidant activity of phenolic composition of pilot-plant and commercial extracts of sage and rosemary;Cuvelier;Journal of American Oil Chemistry Society,1996

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