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 Sci Nutr · 2024 · PMC11521717 · PMID 39479669

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an increasing trendno p-value reported

( 2010 ) also observed an increasing trend in pH during refrigerated storage in lamb patties and researchers stated that an increase in pH during the storage was associated with ammonia accumulation as a result of protein denaturation.

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