Influence of adding cinnamon bark oil on meat quality of ground lamb during storage at 4 °C-Reference-Cited by-同舟云学术

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Influence of adding cinnamon bark oil on meat quality of ground lamb during storage at 4 °C

Published:2021-01 Issue: Volume:171 Page:108269
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Hussain Zubair,Li Xin,Zhang Dequan,Hou Chengli,Ijaz Muawuz,Bai Yuqiang,Xiao Xiong,Zheng Xiaochun

Funder

China-Argentina Cooperation

“Protein resources step processing and high efficiency utilization”

“National Agricultural Science and Technology Innovation Program”

Publisher

Elsevier BV

Subject

Food Science

Reference54 articles.

1. Effect of sumac (Rhus coriaria L.) and barberry (B erberis vulgaris L.) water extracts on microbial growth and chemical changes in ground sheep meat;Aliakbarlu;Journal of Food Processing and Preservation,2015

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

3. Review of antimicrobial food packaging;Appendini;Innovative Food Science & Emerging Technologies,2002

4. Methodological considerations for characterizing potential antioxidant actions of bioactive components in plant foods;Aruoma;Mutation Research,2003

5. Antimicrobial and antioxidant effects of spice extracts on the shelf life extension of raw chicken meat;Babuskin;International Journal of Food Microbiology,2014

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2. Spicing Up Meat Preservation: Cinnamomum zeylanicum Essential Oil in Meat-Based Functional Foods—A Five-Year Review;Foods;2024-08-07

3. Effect of cinnamon bark (Cinnamomum zeylanicum) biomass on organoleptic quality of goat meat during shelf life;IOP Conference Series: Earth and Environmental Science;2024-06-01

4. Effect of cinnamon powder on quality attributes and off-flavor in fried chicken drumsticks made from long-term thawed Korean native chicken;Poultry Science;2024-05

5. Improving chicken meat shelf-life: Coating with whey protein isolate, nanochitosan, bacterial nanocellulose, and cinnamon essential oil;LWT;2024-04

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