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Kimchi extracts as inhibitors of colour deterioration and lipid oxidation in raw ground pork meat during refrigerated storage |
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| Authors: | Mi-Ai Lee Tae-Kyung Kim Ko-Eun Hwang Yun-Jeong Choi Sung-Hee Park Cheon-Jei Kim Yun-Sang Choi |
| Affiliation: | 1. World Institute of Kimchi an Annex of Korea Food Research Institute, Gwanju, Republic of Korea;2. Food Processing Research Center, Korean Food Research Institute, Wanju, Republic of Korea;3. Department of Animal Sciences, University of Wisconsin-Madison, Madison, WI, USA;4. Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, Republic of Korea |
| Abstract: | |
| Keywords: | kimchi extracts raw ground pork antioxidants oxidative stability TBARS |