Use of dietary rosemary diterpenes to extend the preservation of sulphited-lamb products

Author:

Ortuño JordiORCID,Serrano Rafael,Bañón Sancho

Publisher

Elsevier BV

Subject

Animal Science and Zoology,Food Animals

Reference44 articles.

1. Reduction of oxidative rancidity and microbial activities of the Karadi lamb patties in freezing storage using natural antioxidant extracts of rosemary and ginger;Baker;Int. J. Agric. Food Res.,2013

2. Sulfite, an elective agent in the microbiological and chemical changes occurring in uncooked comminuted meat products;Banks;J. Appl. Biochem.,1985

3. Ascorbate, green tea and grape seed extracts increase the shelf life of low sulphite beef patties;Bañón;Meat Sci.,2007

4. Effects of dietary rosemary extract on lamb spoilage under retail display conditions;Bañón;Meat Sci.,2012

5. Bacterial spoilage of meat and cured meat products;Borch;Int. J. Food Microbiol.,1996

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