Utilization of cereal grain fractions to improve oxidative stability of beef burgers under chilled storage
_This investigation was carried out to study the possibility of using some cereal milling fractions as natural antioxidants__source to improve the oxidative stability of beef burgers. The %DPPH scavenging activity of cereal grain fractions cleared that the sorghum milling fractions recorded the highest antioxidants activity (37.28-50.52%) compared with other grains milling fractions. The ability to scavenge DPPH radicals by fractions ... Read more