Inclusion of Ethanol Extract of Mesquite Leaves to Enhance the Oxidative Stability of Pork Patties

The lipid oxidation (LOX) of pork meat has been associated with loss of quality and shorter shelf life. Consequently, synthetic antioxidants have been used to reduce this process, but their use has shown potential health risks. Thus, the use of natural ingredients has been suggested as a strategy to...

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Detalles Bibliográficos
Autores principales: Ramírez-Rojo, Margarita Irene, Vargas-Sánchez, Rey David, Torres-Martínez, Brisa del Mar, Torrescano-Urrutia, Gastón Ramón, Lorenzo, José Manuel, Sánchez-Escalante, Armida
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6963196/
https://www.ncbi.nlm.nih.gov/pubmed/31810247
http://dx.doi.org/10.3390/foods8120631

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6963196/
https://www.ncbi.nlm.nih.gov/pubmed/31810247
http://dx.doi.org/10.3390/foods8120631

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