Lipid Oxidation, Color Changes, and Microbiological Quality of Frozen Beef Burgers Incorporated with Shirazi Thyme, Cinnamon, and Rosemary Extracts

<div>Effect of incorporating Shirazi thyme, cinnamon, and rosemary extracts on the metmyoglobin (%) developed in raw beef burgers during frozen storage at −18°C.</div>

Journal of Food Quality

fig2

Figure 2

Figure 2: Lipid Oxidation, Color Changes, and Microbiological Quality of Frozen Beef Burgers Incorporated with Shirazi Thyme, Cinnamon, and Rosemary Extracts 

Figure 2 | Lipid Oxidation, Color Changes, and Microbiological Quality of Frozen Beef Burgers Incorporated with Shirazi Thyme, Cinnamon, and Rosemary Extracts 