Honey inhibits lipid oxidation in ready-to-eat ground beef patties

Author:

Johnston J.E.,Sepe H.A.,Miano C.L.,Brannan R.G.,Alderton A.L.

Publisher

Elsevier BV

Subject

Food Science

Reference19 articles.

1. American Meat Science Association. (AMSA). (1995). Research guidelines for cookery, sensory evaluation and instrumental tenderness of fresh meat. Centennial, CO: American Meat Science Association in cooperation with the National Cattlemen’s Beef Association

2. Effect of dry honey on oxidation in turkey breast meat;Antony;Poultry Science,2000

3. Dawson, P. L., & Mathew, S. (2000). Antioxidative properties of honey in poultry meat. Summary of research funded by the National Honey Board (NHB) and conducted at Clemson University. Available from NHB (www.nhb.org)

4. Antioxidant capacity of honeys from various floral sources based on the determination of oxygen radical absorbance capacity and inhibition of in vitro lipoprotein oxidation in human serum samples;Gheldof;Journal of Agricultural and Food Chemistry,2002

5. Identification and quantification of antioxidant components of honeys from various floral sources;Gheldof;Journal of Agricultural and Food Chemistry,2002

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