The DOI matches its Crossref record.
Antioxidant Properties of Natural Plant Extracts Containing Polyphenolic Compounds in Cooked Ground Beef
Abstract
Thiobarbituric acid‐reactive substances (TBARS) values, hexanal content, and sensory analysis were used to evaluate the effectiveness of selected natural antioxidants to reduce warmed‐over flavor (WOF) development in cooked ground beef. The control without added antioxidant showed the highest TBARS value, hexanal content, and WOF scores. Grape seed extract (ActiVin TM ) and pine bark extract (Pycnogenol®) significantly improved the oxidative stability of cooked beef. Compared to the control, ActiVin TM , Pycnogenol®, and oleoresin rosemary reduced the hexanal content by 97%, 94% and 73% after 3 d of refrigerated storage, respectively. WOF scores showed a similar pattern as TBARS values and hexanal contents. TBARS values, WOF scores, and hexanal contents were all well correlated.
Overview
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Integrity signals
Registry
Cites
Statistics
Verification
Claims the paper makes
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Self-check
Percentages, sums and reported differences re-computed from the paper’s own numbers.
The self-check needs the paper’s full text.
Citations
Cited by
Shahidi, F., & Ambigaipalan, P. (2015) · Journal of Functional Foods · doi:10.1016/j.jff.2015.06.018 · Cited by 3,081
Green tea and grape seed extracts—Potential applications in food safety and quality
Perumalla, A. V. S., & Hettiarachchy, N. S. (2011) · Food Research International · doi:10.1016/j.foodres.2011.01.022 · Cited by 471
Grape seed extract as antioxidant in cooked, cold stored turkey meat
Mielnik, M. B., Olsen, E., Vogt, G., Adeline, D., & Skrede, G. (2006) · LWT - Food Science and Technology · doi:10.1016/j.lwt.2005.02.003 · Cited by 239
The antioxidative properties of holy basil and galangal in cooked ground pork
Juntachote, T., Berghofer, E., Siebenhandl, S., & Bauer, F. (2006) · Meat Science · doi:10.1016/j.meatsci.2005.08.009 · Cited by 199
Wine industry residue as antioxidant in cooked chicken meat
Shirahigue, L. D., Plata‐Oviedo, M., De Alencar, S. M., D’Arce, M. A. B. R., De Souza Vieira, T. M. F., Oldoni, T. L. C., & Contreras‐Castillo, C. J. (2010) · International Journal of Food Science & Technology · doi:10.1111/j.1365-2621.2010.02201.x · Cited by 63
Metadata
- Authors
- Ahn, J., Grün, I. U., & Fernando, L. N.
- Venue
- Journal of Food Science
- Publisher
- Wiley
- Published
- 2002-05
- Volume
- 67
- Issue
- 4
- Pages
- 1364-1369
- ISSN
- 0022-1147 (ISSN-L)
- 1750-3841
- OpenAlex
- W2080590084
- Cited by
- 257
- References
- 0
- FWCI
- 8.85
- Type
- journal article
- Language
- en
- Open access
- closed
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
How to cite
Cite CoChat for the checks on this page, and the paper for its own findings.
- This page
- CoChat. (2026). Citation check: Antioxidant Properties of Natural Plant Extracts Containing Polyphenolic Compounds in Cooked Ground Beef. https://app.cochat.ai/papers/10.1111/j.1365-2621.2002.tb10290.x
- The paper
- Ahn, J., Grün, I. U., & Fernando, L. N. (2002). Antioxidant Properties of Natural Plant Extracts Containing Polyphenolic Compounds in Cooked Ground Beef. Journal of Food Science. https://doi.org/10.1111/j.1365-2621.2002.tb10290.x
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
