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Effect of natural antioxidants on quality characteristics of enrobed chevon meat ball under chilled or refrigeration (4±1°C) storage conditions

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Enrobed or coated chevon ball containing natural antioxidant TP (Tea polyphenol), GSE (Grape Seed Extract) at a level of (0.75%) in the batter mix were cooked and stored under refrigeration temperature (4±1°C) for evaluation of quality. Test samples were compared to control and Synthetic antioxidant BHA (Butylated Hydroxyanisole) containing enrobed chevon balls. | Effect of natural antioxidants on quality characteristics of enrobed chevon meat ball under chilled or refrigeration 4 1 C storage conditions

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