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- Al-Juhaimi, FahadY.; Babtain, Ibrahim A.; Mohamed Ahmed, Isam A.; Alsawmahi, Omer N.; Ghafoor, Kashif; Adiamo, Oladipupo Q.; Babiker, Elfadil E.
- Meat science 2020 v.162 pp. 108044
- Adansonia digitata; antimicrobial properties; antioxidant activity; antioxidants; bacteria; beef; chemical composition; lipids; oxidative stability; patties; phenolic compounds; seed extracts; sensory evaluation; sensory properties; shelf life; storage temperature
- ... The present study was conducted to evaluate the oxidative stability and the physicochemical, microbiological, and sensory properties of beef patties formulated with different concentrations (1%, 2%, and 3%) of baobab seed extract (BSE) during storage at 4 °C. The BSE contained a considerable number of phenolic compounds and exhibited antioxidant and antimicrobial activities (both on gram-positive ...
- Tayengwa, Tawanda; Chikwanha, Obert C.; Gouws, Pieter; Dugan, Michael E.R.; Mutsvangwa, Timothy; Mapiye, Cletos
- Meat science 2020 v.162 pp. 108029
- Angus; antioxidant activity; beef; beef cattle; biopreservatives; body weight; cattle finishing; citrus pulp; coliform bacteria; diet; grape pomace; lipids; longissimus muscle; microbial load; oxidation; packaging; shelf life; slaughter; steers; thiobarbituric acid-reactive substances
- ... The shelf-life of beef was compared from 7-months old Angus steers (281 ± 15.4 kg initial body weight) fed 150 g/kg DM dried citrus pulp (DCP) or grape pomace (DGP) for 90 days. The antioxidant activity, bacterial load, and lipid and protein oxidation were evaluated on the longissimus lumborum subjected to air-permeable packaging at days 1, 3, 5, 7 and 9 post-slaughter. Beef antioxidant activity w ...