The Influence of Gongronema latifolium and Ocimum basilicum Extracts on the Antioxidant and Physicochemical Properties of Smoked Beef Stored at Room Temperature

The first paragraph is an introduction. The necessity to investigate natural alternatives with antioxidant potential in meat processing has arisen as a result of the persistent health hazards connected with artificial preservatives. The effect of Ocimum basilicum (OBE) and Gongronema latifolium (GLE) extracts on smoked beef during 9 days of room storage (25°C) was investigated…
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May 31, 2021 0