Effect of Dietary Treatment with Olive Oil By-Product (Olive Cake) on Physicochemical, Sensory and Microbial Characteristics of Beef During Storage

Several studies have demonstrated that the use of natural preservatives through animal diets could increase the shelf life of meat and meat products since many plant-derived substances show antioxidant and antimicrobial properties. The aim of this work was to study the effect of olive cake dietary s...

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Detalles Bibliográficos
Autores principales: Branciari, Raffaella, Ranucci, David, Miraglia, Dino, Urbani, Stefania, Esposto, Sonia, Servili, Maurizio
Formato: Online Artículo Texto
Lenguaje:English
Publicado: PAGEPress Publications, Pavia, Italy 2015
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5076686/
https://www.ncbi.nlm.nih.gov/pubmed/27800420
http://dx.doi.org/10.4081/ijfs.2015.5496

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5076686/
https://www.ncbi.nlm.nih.gov/pubmed/27800420
http://dx.doi.org/10.4081/ijfs.2015.5496

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