Antimicrobial and Antioxidative Effects of Plant Powders in Raw and Cooked Minced Pork

It is a challenge for scientists to find new plant-based food constituents simultaneously possessing antimicrobial and antioxidative properties to prolong the shelf life of meat products. In this study, various plant powders and their blends were added to minced pork to carry out a complex study of...

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Detalles Bibliográficos
Autores principales: Anton, Dea, Koskar, Julia, Raudsepp, Piret, Meremäe, Kadrin, Kaart, Tanel, Püssa, Tõnu, Roasto, Mati
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6963448/
https://www.ncbi.nlm.nih.gov/pubmed/31835429
http://dx.doi.org/10.3390/foods8120661

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6963448/
https://www.ncbi.nlm.nih.gov/pubmed/31835429
http://dx.doi.org/10.3390/foods8120661

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