Incorporation of copaiba and oregano essential oils on the shelf life of fresh ground beef patties under display: Evaluation of their impact on quality parameters and sensory attributes

The preservative effect of the addition of different essential oils (copaiba and oregano) on meat quality parameters and sensorial acceptability was analyzed for fresh ground beef patties over 21 days of display. Five treatments were assessed: control (CON) without antioxidants; addition of the synt...

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Detalles Bibliográficos
Autores principales: Leite, Silvana Mari Belloli, da Silva Assunção, Esther Morais, Alves, Anandra Vitória das Neves Gurgel, de Souza Maciel, Edymeiko, de Moraes Pinto, Laura Adriane, Kaneko, Isabelle Naemi, Guerrero, Ana, Correa, Ana Paula Folmer, Müller Fernandes, Jovanir Inês, Lopes, Nívia Pires, Vital, Marcos José Salgado, Monteschio, Jéssica de Oliveira
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9365165/
https://www.ncbi.nlm.nih.gov/pubmed/35947587
http://dx.doi.org/10.1371/journal.pone.0272852

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9365165/
https://www.ncbi.nlm.nih.gov/pubmed/35947587
http://dx.doi.org/10.1371/journal.pone.0272852

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