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Preservative effects of sumac hydro-alcoholic extract and chitosan coating enriched along with Zataria multiflora Boiss essential oil on the quality of beef during storage
Beef is susceptible to rapid spoilage due to its high amount of protein (18.00%) and moisture (72.00%). Food industries have recently found methods to extend beef shelf-life. The influence of beef dipping in hydro-alcoholic extract of sumac (SE) and chitosan (CH) coating incorporated with Zataria mu...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Urmia University Press
2018
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6047576/ https://www.ncbi.nlm.nih.gov/pubmed/30065804 http://dx.doi.org/10.30466/VRF.2018.30831 |