Mexican oregano essential oils as alternatives to butylated hydroxytoluene to improve the shelf life of ground beef

Oregano essential oils from Lippia berlandieri Schauer (Lb) and Poliomintha longiflora Gray (Pl) were tested against the antioxidant butylated hydroxytoluene (Bht) to evaluate effects on the shelf life of ground beef (GB) over 7 days of storage at 4°C. The treatments were GB1 = GB control, GB2 = GB...

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Detalles Bibliográficos
Autores principales: Cantú‐Valdéz, Jesús A., Gutiérrez‐Soto, Guadalupe, Hernández‐Martínez, Carlos A., Sinagawa‐García, Sugey R., Quintero‐Ramos, Armando, Hume, Michael E., Herrera‐Balandrano, Daniela D., Méndez‐Zamora, Gerardo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2020
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7455969/
https://www.ncbi.nlm.nih.gov/pubmed/32884735
http://dx.doi.org/10.1002/fsn3.1767

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7455969/
https://www.ncbi.nlm.nih.gov/pubmed/32884735
http://dx.doi.org/10.1002/fsn3.1767

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