Oxidative stability and quality assurance of chilled beef meatballs using broccoli sprouts

EFFECT OF NATURAL ANTIOXlDANTS ON THE STABILITY OF OSTRICH MEAT DURING STORAGE

Nutritional Quality of Ostrich Meat, Edible Offal, and Fat Tissue

Study Effect of Addition Date Seeds Powder on Quality Criteria and Antioxidant properties of Beef Meatballs

Impact of Date Seed Powder as A Natural Antioxidant for Improving Oxidative Stability of Beef and Chicken Burgers

The Influence of Adding Turnip Roots (Brassica rapa var. rapa L.) Powder on The Antioxidant Activity and Acrylamide Content in some Fried Foods

Effect of Addition Loquat (Eribotrya japonica) Seed Powder Extract as a Natural Bioactive Compound on The Quality Characteristics of Goat Meat Nuggets During Refrigerated Storage

QUALITY EVALUATION AND ANTIMICROBIAL PROPERTIES OF BEEF BURGER PREPARED WITH CRUDE ISOFLAVONES EXTRACT, BHA AND ROSEMARY EXTRACT

USING NATURAL HERBAL EXTRACTS FOR IMPROVING THE LIPID OXIDATION AND SENSORY ATTRIBUTES OF BEEF BURGER MANUFACTURED WITH MECHANICALLY DEBONED CHICKEN MEAT

Antioxidant capacity in broiler chicken enhanced by nucleotides and/or beta-glucan, resulting in increased antioxidant-related gene expression plus enzymes and improved meat qual