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Antioxidant properties of natural plant extracts containing polyphenolic compounds in cooked ground beef

, : Antioxidant properties of natural plant extracts containing polyphenolic compounds in cooked ground beef. Journal of Food Science 67(4): 1364-1369

Thiobarbituric acid-reactive substances (TBARS) values, hexanal content, and sensory analysis were used to evaluate the effectiveness of selected natural antioxidants to reduce warmed-over flavour (WOF) development in cooked ground beef. The control without added antioxidant showed the highest TBARS value, hexanal content, and WOF scores. Grape seed extract (ActiVinTM) and pine bark extract (PycnogenolReg.) significantly improved the oxidative stability of cooked beef.


DOI: 10.1111/j.1365-2621.2002.tb10290.x

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