Leidinio DOI: https://doi.org/10.7220/1822-9913.2020The beef patty is a popular, widely consumed meat product for fast meals due to changing life styles (Mohamed and Mansour, 2012). Consumers particularly value parameters of beef quality such as flavor, appearance, freshness, and nutritional value (Cho et al., 2010). In order to reduce the oxidation process, was investigated that organic acids can chelate metal ions (Kryževičiūtė et al., 2017). Thus, antioxidants are added to stabilize free radicals, to slow down lipid and protein oxidation, flavor change, and improve color stability (Sajad et al., 2016). Research was carried out in 2019 at Vytautas Magnus University Agriculture Academy, Open Access Joint Research Centre of Agriculture and ...
We conducted two studies in response to a severe problem with ground beef color encountered by beef ...
Shahpouri orange juice (SOJ) is a rich source of bioactive compounds including flavonoids and phenol...
This study investigated the quality composition, oxidative stability and sensory attributes of beef ...
The effects of antioxidants on oxidative processes and metmyoglobin-reducing activity in beef pattie...
This research paper aims to cover the latest information about the colour of fresh beef cuts which i...
ABSTRACT Because processing and storage conditions affect several beef quality attributes, the food ...
To explore the effect of lean source on the color and flavor stability of ground beef patties, two s...
Meat color is extremely influential in purchasing decisions as consumers associate color with freshn...
Effects of Type I antioxidants eugenol and rosmarinic acid were compared to those of Type II antioxi...
The objective of this study was to investigate the effect of using the orange albedo (OA) on the qua...
Recent studies have shown that intermediate moisture foods, while stable to microbial growth, are su...
The objective of this study was to determine if pasture or grain diets affect oxidative/antioxidativ...
Beef is one of the favorite red meats containing various essential nutrients. In the processed beef ...
The antioxidant and antimicrobial effects of pecan shell (PSW), combined with roselle flower (RS) an...
Some ground beef patties developed an internal, brown cooked color and looked well-done at temperatu...
We conducted two studies in response to a severe problem with ground beef color encountered by beef ...
Shahpouri orange juice (SOJ) is a rich source of bioactive compounds including flavonoids and phenol...
This study investigated the quality composition, oxidative stability and sensory attributes of beef ...
The effects of antioxidants on oxidative processes and metmyoglobin-reducing activity in beef pattie...
This research paper aims to cover the latest information about the colour of fresh beef cuts which i...
ABSTRACT Because processing and storage conditions affect several beef quality attributes, the food ...
To explore the effect of lean source on the color and flavor stability of ground beef patties, two s...
Meat color is extremely influential in purchasing decisions as consumers associate color with freshn...
Effects of Type I antioxidants eugenol and rosmarinic acid were compared to those of Type II antioxi...
The objective of this study was to investigate the effect of using the orange albedo (OA) on the qua...
Recent studies have shown that intermediate moisture foods, while stable to microbial growth, are su...
The objective of this study was to determine if pasture or grain diets affect oxidative/antioxidativ...
Beef is one of the favorite red meats containing various essential nutrients. In the processed beef ...
The antioxidant and antimicrobial effects of pecan shell (PSW), combined with roselle flower (RS) an...
Some ground beef patties developed an internal, brown cooked color and looked well-done at temperatu...
We conducted two studies in response to a severe problem with ground beef color encountered by beef ...
Shahpouri orange juice (SOJ) is a rich source of bioactive compounds including flavonoids and phenol...
This study investigated the quality composition, oxidative stability and sensory attributes of beef ...