Article
Comparison of Spice-Derived Antioxidants and Metal Chelators on Fresh Beef Color Stability
Meat Science
Document Type
Article
Publication Date
1-1-2010
Disciplines
Abstract
Effects of Type I antioxidants eugenol and rosmarinic acid were compared to those of Type II antioxidants milk mineral (MM), sodium tripolyphosphpate (STPP), and phytate in raw ground beef held for 14 days at 4 degrees C in oxygen-permeable polyvinylchloride. Meat color stability was measured as % oxymyoglobin, Hunter a * value, chroma, and hue angle. Significant correlations (P
Citation Information
Allen, K. and Cornforth, D. (2010) Comparison of spice-derived antioxidants and metal chelators on fresh beef color stability. Meat Science. 85:613-619.