Keeping quality of raw ground beef patties fortified with polyphenols extracted from Acacia mearnsii bark and leaves

Author:

Ngongoni Kudzai N.,Pfukwa Trust M.,Mapiye Cletos

Funder

Department of Science and Innovation, South Africa

National Research Foundation

Publisher

Elsevier BV

Reference77 articles.

1. AMSA Meat Color Measurement Guidelines: AMSA;American Meat Science Association,2012

2. Official Methods of Analysis of AOAC International (20th edition) (950.46 for Moisture; 991.36 for Fat; 992.15 for Protein; 920.153 for Ash), Washington (D.C.);AOAC,2016

3. Biopreservative efficacy of grape (Vitis vinifera) and clementine mandarin orange (Citrus reticulata) by-product extracts in raw ground beef patties;Bambeni;Meat Science,2021

4. Antioxidant activity of carnosic acid and rosmarinic acid in raw and cooked ground chicken patties;Basappa Maheswarappa;Journal of the Science of Food and Agriculture,2014

5. Bioactive compounds, pharmacological actions, and pharmacokinetics of genus Acacia;Batiha;Molecules,2022

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