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Showing 1 to 1 of 1 for “"oxidative stability in meat"”.
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The antioxidant activity of the extract of Pangium edule Reinw. (Keluak) seed in cooked ground turkey
The effect of Keluak (Pangium edule Reinw.) seed extracts (K; 200 and 400 ppm) along with synthetic antioxidant (BHT, 200ppm) on the oxidative stability of cooked ground turkey stored at 2˚C for 7 days for the first study and 15 days for the second study was examined. The Keluak seed was extracted …