ArticleFood science & nutrition2024
Effects of using pomegranate peel, beet leaf, and broccoli flower extracts on oxidative stability and physicochemical properties of cooked ground beef during refrigerated storage.
Article in Food science & nutrition, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
2 citing papers in PubMed.
- In Vitro Antioxidant Potential of Various Plant Extracts and Application of the Extracts With the Highest Antioxidant Activity in Ground Beef for Enhancing the Quality and Shelf Life.Food science & nutrition · 2025Article
- Effects of using pomegranate peel, beet leaf, and broccoli flower extracts on oxidative stability and physicochemical properties of cooked ground beef during refrigerated storage.Food science & nutrition · 2024Article
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Authors and funding
2 authors.
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Abstract
Plant extracts gained attention in the meat industry for their role in preventing microbial growth and oxidative deterioration. Antioxidant efficiency of various ratios (0.125, 0.25, 0.5, and 1%) of ethanolic or methanolic pomegranate peel (PP), beet leaf (BL), and broccoli flower (BF) extracts on cooked ground beef was investigated during refrigerated storage. Thiobarbituric acid reactive substances (TBARS), lipid hydroperoxide (LPO), p-anisidine, cooking loss (CL), pH, and color analysis were performed. Results revealed that CL increased (
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