Packaging-specific influence of chitosan on color stability and lipid oxidation in refrigerated ground beef-Reference-Cited by-同舟云学术

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Packaging-specific influence of chitosan on color stability and lipid oxidation in refrigerated ground beef

Published:2010-12 Issue:4 Volume:86 Page:994-998
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Suman S.P.,Mancini R.A.,Joseph P.,Ramanathan R.,Konda M.K.R.,Dady G.,Yin S.

Publisher

Elsevier BV

Subject

Food Science

Reference35 articles.

1. Guidelines for meat color evaluation;AMSA,1991

2. The lung tumor promoter, butylated hydroxytoluene (BHT), causes chronic inflammation in promotion-sensitive BALB/cByJ mice but not in promotion-resistant CXB4 mice;Bauer;Toxicology,2001

3. Flavour perception of oxidation in beef;Campo;Meat Science,2006

4. Oxymyoglobin oxidation as affected by oxidation products of phosphatidylcholine liposomes;Chan;Journal of Food Science,1997

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