Antioxidant Activity of Beef, Pork and Chicken Burgers before and after Cooking and after In Vitro Intestinal Digestion

Antioxidant Activity of Beef, Pork and Chicken Burgers before and after Cooking and after In Vitro Intestinal Digestion

The aim of the present work was to evaluate and compare in vitro the antioxidant activity of raw, cooked and cooked–digested pork, beef and chicken burgers. The cooking process influenced the antioxidant capacity of the meat by decreasing the values of ABTS, FRAP and the content of free thiols. Conv...

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Bibliographic Details
Main Authors: Giulia Grassi, Giambattista Capasso, Andrea Rando, Anna Maria Perna
Format: Article
Language:English
Published: MDPI AG 2023-11-01
Series:Foods
Subjects:
meat
species
antioxidant activity
in vitro gastro-intestinal digestion
Online Access:https://www.mdpi.com/2304-8158/12/22/4100

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