Use of alginate edible coating and basil (Ocimum spp) extracts on beef characteristics during storage
Author:
Funder
Conselho Nacional de Desenvolvimento Científico e Tecnológico
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-020-04844-1.pdf
Reference36 articles.
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2. Campo MM, Nute GR, Hughes SI, Enser M, Wood JD, Richardson RI (2006) Flavour perception of oxidation in beef. Meat Sci 72:303–311. https://doi.org/10.1016/j.meatsci.2005.07.015
3. Cardoso GP, Dutra MP, Fontes PR, Ramos AdLS, Miranda GLA, Ramos EM (2016) Selection of a chitosan gelatin-based edible coating for color preservation of beef in retail display. Meat Sci 114:85–94
4. Eiras CE et al (2017) Effects of cottonseed hulls levels in the diet and aging time on visual and sensory meat acceptability from young bulls finished in feedlot. Animal 11:529–537
5. Fang Z, Zhao Y, Warner RD, Johnson SK (2017) Active and intelligent packaging in meat industry. Trends Food Sci Technol 61:60–71
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