Effect of Water Content Chemical Composition and Antioxidant Activity from Volatile Generated from Beef Fat in Maillard Reaction

GENERATION OF MEAT-LIKE VOLATILES FROM CYSTEINE, GLUCOSE AND SERINE MODEL SYSTEM AND ITS ANTIOXIDANT ACTIVITY

Effect of Some Natural and Synthetic Antioxidants on Ground Beef Meat During Cold Storage

CHANGES OCCURRED IN FATTY ACIDS COPOSITION AND ANTIOXIDANT ACTIVITY OF GREEN SEASONIG SAUCE DURING MARINATING , COOKING AND STORAGE.

Utilization from lemongrass and red sorghum bran as natural antioxidant and alternative for fat to improving quality and oxidative stability of beef burger

EFFECT OF INCORPORATING FATS OF DIFFERENT ANIMAL SPECIES ON PROXIMATE CHEMICAL ANALYSIS, COOKING CHARACTERISTICS AND DETERIORATION CRITERIA OF BEEF FRESH SAUSAGES

Antioxidant Effect of some Plant Extracts as Compared with BHA/BHT on Lipid Oxidation and some Quality Properties of Fresh Beef Burgers Stored at 4°C

Effect of Some Plant Extract on Oxidative and Microbial Stability of Meat

Effect of some Antioxidant Vitamins on the Quality of Minced Meat

Effect of Using Sunflower Emulsified Oil on Physical , Chemical and Biological Properties in Low Fat Beef Burger .