The protective effects of black tea as nitrite replacer on the oxidation, physicochemical and sensory properties of steamed beef-Reference-Cited by-同舟云学术

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The protective effects of black tea as nitrite replacer on the oxidation, physicochemical and sensory properties of steamed beef

Published:2023-10 Issue: Volume:188 Page:115375
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Zhang Duoduo,Ge Xinyu,Jiao Yang,Liu Yongfeng^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference37 articles.

1. Effects of plant extracts on microbial growth, color change, and lipid oxidation in cooked beef;Ahn;Food Microbiology,2007

2. Food by-products as potential antioxidant and antimicrobial additives in chill stored raw lamb patties;Andres;Meat Science,2017

3. Tea polyphenols inhibit the growth and virulence properties of Fusobacterium nucleatum;Ben Lagha;Scientific Reports,2017

4. Antibacterial activity and mechanism of cinnamic acid and chlorogenic acid against Alicyclobacillus acidoterrestris vegetative cells in apple juice;Cai;International Journal of Food Science and Technology,2019

5. Effects of mulberry polyphenols on oxidation stability of sarcoplasmic and myofibrillar proteins in dried minced pork slices during processing and storage;Cheng;Meat Science,2020

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Development of a UPLC-MS/MS-based method for simultaneous determination of advanced glycation end products and heterocyclic amines in stewed meat products;Food Chemistry;2024-09

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