Effects of garlic extract on color, lipid oxidation and oxidative breakdown products in raw ground beef during refrigerated storage
期刊名称：
Italian Journal of Food Science
2016 年
28 卷
1 期
摘要：
The study aims to investigate the effects of garlic extracts on color, lipid oxidation, and oxidative breakdown products in raw ground beef during refrigerated storage. The two treatments were: control group (C, with no addition) and experiment group (D, 50 mg garlic extracts added to 100 g beef). Adding garlic extracts significant increased a??— value (PA ?‰¤ 0.05), and significant decreased TBARS and PV values (P
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