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
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[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
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DOI: http://dx.doi.org/10.18686/fq.v2i1.3867
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