Polyphenol-Rich Extracts of Traditional Culinary Spices and Herbs and Their Antibacterial Activity in Minced Beef

This study was conducted to elucidate minced beef stabilization properties of hydroalcoholic extracts of commonly used culinary spices from Pakistan against meat oxidative stress and microbial spoilage. Hydroalcoholic extracts of six selected spices, namely, onion, ginger, turmeric, coriander, fenne...

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Bibliographic Details
Main Authors: Saeed Akhtar, Muhammad Waseem, Nazir Ahmad, Tariq Ismail, Zulfiqar Ahmad, Muhammad Faisal Manzoor, Azhari Siddeeg
Format: Article
Language:English
Published: Hindawi-Wiley 2019-01-01
Series:Journal of Food Quality
Online Access:http://dx.doi.org/10.1155/2019/1702086