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...

Descripción completa

Detalles Bibliográficos
Autores principales: Pelaes Vital, Ana Carolina, Guerrero, Ana, Guarnido, Pablo, Cordeiro Severino, Izabella, Olleta, José Luis, Blasco, Miguel, Nunes do Prado, Ivanor, Maggi, Filippo, Campo, María del Mar
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
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

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7911211/
https://www.ncbi.nlm.nih.gov/pubmed/33513927
http://dx.doi.org/10.3390/foods10020263

Ejemplares similares