Influence of edible flowers on the physicochemical and oxidative stability of raw ground beef

Influence of edible flowers on the physicochemical and oxidative stability of raw ground beef patties Krishna Brunda Duggirala, Gopinath Mummaleti, Fanbin Kong and Anand Mohan* Department of Food Science and Technology, University of Georgia, Athens, GA, United States This study investigates the antioxidant and physicochemical characteristics of raw ground beef patties and raw ground beef patties treated with varying percentages of roselle (Hibiscus sabdariffa L.) and rose (Rosa canina L.)...