1 publication

• Published Subscription Review Article 26 Oct 2024

  The Regulatory Role of Food Spices Against Lipid Peroxidation in Meat Products

  By Dibua Redeemed Ihimoya, Ojei Jude Uche, Jimah Naomi Mercyd, Momoh Zenebu, Ohagim Joy

  Abstract: Spices are plant-based materials used for enhancing the flavor, taste and aroma of meat and have been employed in cooking and meat processing for many decade. Interestingly, some of these spices have found relevance in meat preservation as they not only enhance the flavor and taste of meat product but can also reduce meat spoilage. One of the major causes of meat spoilage outside those induced by microbes is Lipid …

  Published in Research & Reviews : Journal of Food Science & Technology · Vol. 13, Issue 3, 2024 · pp. 21–25 Read article →