Home » Effect of Some Plant Extracts on Quality of Lamb Meat During Storage by Ibrahim A. Baker
Effect of Some Plant Extracts on Quality of Lamb Meat During Storage Ibrahim A. Baker

Effect of Some Plant Extracts on Quality of Lamb Meat During Storage

Ibrahim A. Baker

Published August 7th 2013
ISBN : 9783639510201
Paperback
228 pages
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 About the Book 

The development of oxidation reactions during manufacture, handling or storage of meat products is a major concern for food technologists. To retard or prevent lipid oxidation, synthetic antioxidants such as butylated hydroxyanisole (BHA) andMoreThe development of oxidation reactions during manufacture, handling or storage of meat products is a major concern for food technologists. To retard or prevent lipid oxidation, synthetic antioxidants such as butylated hydroxyanisole (BHA) and Butylated hydroxytoluene (BHT), tertiary-butylhydoquinone, and propyl gallate have been added. however, because of the potential health hazards of these antioxidants in food has led to search for antioxidants naturally occurring in plants as alternative sources from safety view point.