Antimicrobial and Antioxidative Effects of Honey Marination on Beef Meat
Antimicrobial and Antioxidative Effects of Honey Marination on Beef Meat
Mansoor Ayoob1, Atta Hussain Shah1, Zaheer Ahmed Nizamani2, Muhammad Faisal Ayoob2,3*, Deepesh Kumar Bhuptani1,5 and Abdul Sattar Baloch4
Fig. 1.
Interactive influence of different treatments of honey and days interval on moisture percentage (A) and fat content (B) of beef meat.
Fig. 2.
Interactive influence of different treatments of honey and days interval on protein content (%) (A) and glycogen content (B) of beef meat.
Fig. 3.
Interactive influence of different treatments of honey and days interval on POV (meq/kg) (A) and TBA (mg/kg) value (B) of beef meat.
Fig. 4.
Interactive influence of different treatments of honey and days interval on TVC (Log10 CFU/g) (A) and TCC (Log10 CFU/g) (B) of beef meat.
June 2023
Vol. 55, Iss. 3, Pages 1003-1500
