Effect of Antioxidant Treatment on the Quality of Traditional Air-dried Beef
Abstract
Antioxidant treatment is not entirely without negative effects, as some antioxidants may have certain effects on human health, especially at high doses. At present, there are a series of problems in the use of antioxidants in air-dried beef, such as chemical synthetic antioxidants and natural antioxidants. Therefore, this paper mainly analyzes the effect of antioxidant treatment on the quality of traditional air-dried beef, and puts forward some personal views for reference.
Keywords
Air-dried meat; Quality; Antioxidant treatment
Full Text:
PDFReferences
[1] Effect of raw aspic storage time on the formation of heterocyclic amines and advanced glycosylation end products in grilled meat loaf. Zhang Kun. Jiangnan University,2019
[2] Study on non-destructive testing method of frozen storage quality of beef based on magnetic resonance technology. Wang Xiaohui. Dal- ian Polytechnic University,2019
[3] Effects of antioxidant and drying methods on the quality and oxidation stability of air-dried meat. Zhao Jiao. Inner Mongolia Agricul- tural University,2019
[4] Quality analysis and effect of frozen storage on fat and protein oxidation of Euler mutton. Li Mengqi. Gansu Agricultural University,2018
Refbacks
- There are currently no refbacks.
