Display life of beef packaged with an antioxidant active film as a function of the concentration of oregano extract
- 15 December 2010
- journal article
- Published by Elsevier in Meat Science
- Vol. 88 (1), 174-178
- https://doi.org/10.1016/j.meatsci.2010.12.019
Abstract
No abstract availableKeywords
This publication has 35 references indexed in Scilit:
- Food Packaging History and InnovationsJournal of Agricultural and Food Chemistry, 2009
- Extension of the display life of lamb with an antioxidant active packagingMeat Science, 2008
- Antioxidant effect of rosemary, borage, green tea, pu‐erh tea and ascorbic acid on fresh pork sausages packaged in a modified atmosphere: influence of the presence of sodium chlorideJournal of the Science of Food and Agriculture, 2006
- Advancing controlled release packaging through smart blendingPackaging Technology and Science, 2005
- Antioxidant Action of Borage, Rosemary, Oregano, and Ascorbic Acid in Beef Patties Packaged in Modified AtmosphereJournal of Food Science, 2003
- VISUAL ACCEPTABILITY AND CONSUMER PURCHASE INTENT OF ENHANCED PORK LOIN ROASTSJournal of Muscle Foods, 2002
- The effects of herbal pre-seasoning on microbial and oxidative changes in irradiated beef steaksFood Chemistry, 2002
- The Thiobarbituric Acid (TBA) Reaction in Foods: A ReviewCritical Reviews in Food Science and Nutrition, 1998
- .alpha.-Tocopherol Contents and Lipid Oxidation in Pork Muscle and Adipose Tissue during StorageJournal of Agricultural and Food Chemistry, 1995
- Effect of residual oxygen on the colour, odour and taste of carbon dioxide-packaged beef, lamb and pork during short term storage at chill temperaturesMeat Science, 1993