The influence of acid whey on the antioxidant peptides generated to reduce oxidation and improve colour stability in uncured roast beef

Abstract

The results indicated that bioactive peptides could be generated in uncured roasted beef. The <3.5 kDa peptides have strong antioxidant activity, as a result of which they function as inhibitors of lipid oxidation and colour discoloration during prolonged storage. © 2018 Society of Chemical Industry.