Comparative characteristics of different grilled beef cuts and application of torch ginger (Etlingera elatior) flower in seasoning
Grilled beef processed with high temperature has the potential to form toxic compounds that are mutagenic and carcinogenic. This can be prevented by using beef cuts with low-fat content and antioxidant-rich spices, such as torch ginger (Etlingera elatior) flower. This study is aimed to analyze the p...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
The V.M. Gorbatov All-Russian Meat Research Institute
2025-01-01
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| Series: | Теория и практика переработки мяса |
| Subjects: | |
| Online Access: | https://www.meatjournal.ru/jour/article/view/411 |
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