Sorghum Bran in Meat and Poultry
In this study, antioxidants including rosemary (the most common natural antioxidant), BHA/BHT (the most common antioxidant) and several varieties of sorghum were tested to determine the changes in flavor, color, pH and water holding capacity. A variety of sorghum resulted in minimal change in flavor, color, pH and water holding capacity. The results suggest that high tannin sorghum bran can be used as an effective antioxidant without negatively affecting sensory flavor attributes.
Hesteande, B.E. (2014). Sorghum bran in meat and poultry. Texas A&M University. Available electronically from http://oaktrust.library.tamu.edu/handle/1969.1/152516.