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Meat storage in high oxygen atmosphere has been reported to induce protein oxidation reactions decreasing meat quality. The incorporation of antioxidants has been proposed to reduce the extent of these reactions. In this study, the ability of red and white skin wine pomaces as well as sulfites to inhibit protein oxidation were tested in beef patties stored for up to 15 days at 4 °C in a high oxygen...
The oxidative stability of beef patties added 500ppm white grape extract (WGE), packed in four different modified atmospheres (MAP) with varying oxygen and carbon dioxide levels (70% or 0% O 2 , 30% or 0% CO 2 , balanced with N 2 in all four combinations) and stored for up to 9days (4°C) was evaluated by a sensory panel, formation of TBARS, formation of protein carbonyl, appearance...
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