Combined Effect of Chitosan Coating and Laurel Essential Oil (Laurus nobilis) on the Microbiological, Chemical, and Sensory Attributes of Water Buffalo Meat

The combined effect of chitosan coating (CHI) and laurel essential oil (LEO) on the shelf-life extension of water buffalo meat stored under aerobic packaging conditions at 4 °C was investigated. Microbiological, physicochemical, and sensory attributes were monitored over an 18-day storage period. Mi...

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Detalles Bibliográficos
Autores principales: Karakosta, Lydia K., Vatavali, Kornilia A., Kosma, Ioanna S., Badeka, Anastasia V., Kontominas, Michael G.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9180035/
https://www.ncbi.nlm.nih.gov/pubmed/35681413
http://dx.doi.org/10.3390/foods11111664

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9180035/
https://www.ncbi.nlm.nih.gov/pubmed/35681413
http://dx.doi.org/10.3390/foods11111664

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