Evaluation of the effect of active essential oil components added to pickled-based marinade on beef stored under vacuum packaging: Insight into physicochemical and microbiological quality-Reference-Cited by-同舟云学术

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Evaluation of the effect of active essential oil components added to pickled-based marinade on beef stored under vacuum packaging: Insight into physicochemical and microbiological quality

Published:2024-06 Issue: Volume:418 Page:110733
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Bilen Merve Vahide,Uzun Pınar,Yıldız Hilal,Fındık Bahar Tuba

Funder

Nevşehir Hacı Bektaş Veli University

Publisher

Elsevier BV

Reference44 articles.

1. Marination to improve functional properties and safety of poultry meat;Alvarado;J. Appl. Poult. Res.,2007

2. Religious slaughtering: implications on pH and temperature of bovine carcasses;Barrasso;Saudi J. Biol. Sci.,2022

3. Role of calpain system in meat tenderness: a review;Bhat;Food Sci. Human Wellness,2018

4. Dietary exposure of the adult Croatian population to meat, liver and meat products from the Croatian market: health risk assessment;Bilandžić;J. Food Compos. Anal.,2021

5. Antimicrobial activity of essential oil of Pinus koraiensis seed against pathogens related to acne;Choi;KSBB J.,2014

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