Effects of tannic acid on lipid and protein oxidation, color, and volatiles of raw and cooked chicken breast meat during storage

HIGHLIGHTS

• who: Marwan Al-Hijazeen and collaborators from the Department of Animal Science, Iowa State University, Ames, IA, USA have published the research: Effects of Tannic Acid on Lipid and Protein Oxidation, Color, and Volatiles of Raw and Cooked Chicken Breast Meat during Storage, in the Journal: Antioxidants 2016, 5, 19 of /2016/
• what: The aim of this study was to determine the effect of tannic acid (TA) on the oxidative stability and the quality characteristics of ground chicken Five treatments including control (none added) 2.5 ppm TA 5 ppm TA 10 ppm TA and_ . . .
  

   

  

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