Cargando…
Effect of Active-Edible Coating and Essential Oils on Lamb Patties Oxidation during Display
The use of natural products to reduce the use of synthetic additives in meat products, reducing the oxidation and improving the shelf life is a current challenge. Meat quality from lamb patties during 10 days of display on modified atmosphere packaging (MAP) and active-edible coating were tested und...
Autores principales: | , , , , , , , , |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2021
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7911211/ https://www.ncbi.nlm.nih.gov/pubmed/33513927 http://dx.doi.org/10.3390/foods10020263 |