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Recent findings suggested that using frozen material for meat processing leads to products with increased protein oxidation rates and impaired quality traits. Therefore, the effects of frozen storage and the addition of a phenolic-rich dog rose extract ( Rosa canina L.; RC), on lipid and protein oxidation, moisture losses, color stability, and hardness of beef patties were investigated...
The effect of three frozen storage temperatures (−8, −18 and −80°C) on protein oxidation in beef patties was studied through the analysis of novel oxidation markers. Additionally, the connection between lipid and protein oxidation and the impact of the latter on particular quality traits (water holding capacity, color and texture) of subsequently processed beef patties (cooking/cold-stored) were investigated...
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