Improvement of shelf-life of buffalo meat using lactic acid, clove oil and vitamin C during retail display
- 31 October 2006
- journal article
- Published by Elsevier BV in Meat Science
- Vol. 74 (2), 409-415
- https://doi.org/10.1016/j.meatsci.2006.04.020
Abstract
No abstract availableKeywords
This publication has 21 references indexed in Scilit:
- Extension of the shelf life of beef steaks packaged in a modified atmosphere by treatment with rosemary and displayed under UV-free lightingMeat Science, 2003
- Extension of the Retail Display Life of Fresh Beef Packaged in Modified Atmosphere by Varying Lighting ConditionsJournal of Food Science, 2001
- Culinary herbs inhibit lipid oxidation in raw and cooked minced meat patties during storageJournal of the Science of Food and Agriculture, 1999
- Use of Organic Acids To Improve the Chemical, Physical, and Microbial Attributes of Beef Strip Loins Stored at −1°C for 112 DaysJournal of Food Protection, 1996
- Organic Acids as Tenderizers of Collagen in Restructured BeefJournal of Food Science, 1989
- Antioxidant Activity of Selected Spices Used in Fermented Meat SausageJournal of Food Protection, 1987
- Effect of acid decontamination of beef subprimal cuts on the microbiological and sensory characteristics of steaksMeat Science, 1987
- Microbiological and Sensory Tests of Beef Treated with Acetic and Formic AcidsJournal of Food Protection, 1986
- Meat Spoilage and Evaluation of the Potential Storage Life of Fresh MeatJournal of Food Protection, 1983
- NATURAL ANTIOXIDANTS FROM ROSEMARY AND SAGEJournal of Food Science, 1977