Using plant-based compounds as preservatives for meat products: A review

The susceptibility of meat and meat products (MP) to oxidation and microbial deterioration poses a risk to the nutritional quality, safety, and shelf life of the product. This analysis provides a brief overview of how bioactive compounds (BC) impact meat and MP preservation, and how they can be util...

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Detalles Bibliográficos
Autores principales: Olvera-Aguirre, Gabriel, Piñeiro-Vázquez, Ángel Trinidad, Sanginés-García, José Roberto, Sánchez Zárate, Adriana, Ochoa-Flores, Angélica Alejandra, Segura-Campos, Maira Rubi, Vargas-Bello-Pérez, Einar, Chay-Canul, Alfonso Juventino
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Review Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10293679/
https://www.ncbi.nlm.nih.gov/pubmed/37383206
http://dx.doi.org/10.1016/j.heliyon.2023.e17071

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10293679/
https://www.ncbi.nlm.nih.gov/pubmed/37383206
http://dx.doi.org/10.1016/j.heliyon.2023.e17071

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