Description:
also delayed the induction period of lipid oxidation in cooked beefbut was again observed to be effective at a higher concentrationthan the commercial antioxidants studied.Galangal Root Extract:
No difference in total plate count was observed inraw beef, but samples with galangal extract had higher Hunter a(redness) and chroma (colourfulness relative to the brightness ofthe surroundings) values. However, cooked beef treated withgalangal extract or antioxidants had lower Hunter a values andtotal microbial counts than the control. Thus galangal extract maybe a possible natural antioxidant source for meat and meatproducts.
Packing Detail
Packed in paper-drums and two plastic-bags inside. Net Weight:25kgs/drum. I.D. 40CmX50CM
Storage Situation
Stored in a cool and dry well-closed container, keep away frommoisture and strong light / heat.
Shelf Life
two years under well Storage situation and stored away from directsun light.
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