Effect of vacuum packaging and pomegranate peel extract on quality aspects of ground goat meat and nuggets
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-012-0753-5.pdf
Reference23 articles.
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2. Berruga MI, Vergara H, Gallego L (2005) Influence of packaging conditions on microbial and lipid oxidation in lamb meat. Small Ruminant Res 57:257–264
3. Bourne MC (1978) Texture profile analysis. J Food Sci 32:62–67
4. Brightwell G, Clemens R, Adam K, Urlich S, Boerema J (2009) Comparison of culture-dependent and independent techniques for characterization of the microflora of peroxyacetic acid treated, vacuum packaged beef. Food Microbiol 26:283–288
5. Devatkal SK, Naveena BM (2010) Effect of salt, kinnow and pomegranate fruit by-product powders on color and oxidative stability of raw ground goat meat during refrigerated storage. Meat Sci 85:306–311
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