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The effects of antioxidants on oxidative processes and metmyoglobin-reducing activity in beef patties were investigated in two experiments. In the first experiment colour, colour stability, TBA values and MetMb-reducing activity were measured during storage, at 2 o C, of raw beef patties treated with four antioxidants (resveratrol, carnosine, quercetin and rutin) at two concentrations (110...