Effect of Edible and Active Coating (with Rosemary and Oregano Essential Oils) on Beef Characteristics and Consumer Acceptability

The effects of an alginate-based edible coating containing natural antioxidants (rosemary and oregano essential oils) on lipid oxidation, color preservation, water losses, texture and pH of beef steaks during 14 days of display were studied. The essential oil, edible coating and beef antioxidant act...

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Detalles Bibliográficos
Autores principales: Vital, Ana Carolina Pelaes, Guerrero, Ana, Monteschio, Jessica de Oliveira, Valero, Maribel Velandia, Carvalho, Camila Barbosa, de Abreu Filho, Benício Alves, Madrona, Grasiele Scaramal, do Prado, Ivanor Nunes
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2016
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4978481/
https://www.ncbi.nlm.nih.gov/pubmed/27504957
http://dx.doi.org/10.1371/journal.pone.0160535

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4978481/
https://www.ncbi.nlm.nih.gov/pubmed/27504957
http://dx.doi.org/10.1371/journal.pone.0160535

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