Browsing by Subject "Lipid oxidation"
Now showing items 1-2 of 2
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(Texas A&M University, 2007-09-17)This study was conducted to examine the antioxidative effect of conjugated linoleic acid (CLA) in irradiated, cooked ground beef patties. The hypothesis was that CLA would be retained during irradiation and would reduce ...
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(2012-02-14)Natural, plant-based tannin antioxidants are capable of inhibiting lipid oxidation in ground beef and may be possible alternatives to industry synthetic and natural standards of BHA/BHT and rosemary extract, respectively. Ground ...