Comparison of Spice-Derived Antioxidants and Metal Chelators on Fresh Beef Color Stability

Authors

Karin Allen, Utah State UniversityFollow
Daren P. Cornforth, Utah State University

Document Type

Article

Journal/Book Title/Conference

Meat Science

Volume

85

Publication Date

2010

First Page

613

Last Page

619

Abstract

Effects of Type I antioxidants eugenol and rosmarinic acid were compared to those of Type II antioxidants milk mineral (MM), sodium tripolyphosphpate (STPP), and phytate in raw ground beef held for 14 days at 4 degrees C in oxygen-permeable polyvinylchloride. Meat color stability was measured as % oxymyoglobin, Hunter a * value, chroma, and hue angle. Significant correlations (P

Recommended Citation

Allen, K. and Cornforth, D. (2010) Comparison of spice-derived antioxidants and metal chelators on fresh beef color stability. Meat Science. 85:613-619.