Effect of Lyophilized Water Extract of U rtica dioica L. on the Shelf Life of Vacuum-Packaged Beef Steaks-Reference-Cited by-同舟云学术

Effect of Lyophilized Water Extract of U rtica dioica L. on the Shelf Life of Vacuum-Packaged Beef Steaks

Published:2015-09-24 Issue:6 Volume:39 Page:3059-3066
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Aksu Muhammet Irfan¹,Alinezhad Hamideh¹,Erdemir Ebru¹

Affiliation:

1. Faculty of Agriculture; Department of Food Engineering; Ataturk University; Erzurum 25240 Turkey

Funder

Atatürk University Research Center

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12571/fullpdf

Reference43 articles.

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2. High antibacterial activity of Urtica spp. seed extracts on food and plant pathogenic bacteria;Aksoy Korpe;Int. J. Food Sci. Nutr.,2013

3. Türk sucuğu üretiminde Urtica dioica L. (ısırgan otu) kullanımının sucuğun kalitesi üzerine etkisi;Aksu;Turk. J. Vet. Anim. Sci.,2003

4. Fatty acid composition of beef intermuscular, sheep tail, beef kidney fats and its effects on shelf life and quality properties of kavurma;Aksu;J. Food Sci.,2009

5. Effects of sodium tripolyphosphate and modified atmosphere packaging on the quality characteristics and storage stability of ground beef;Aksu;Food Technol. Biotechnol.,2012

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3. Properties of black carrot extract and its efficacy for improving the storage quality of vacuum packaged fresh meat products;Packaging Technology and Science;2022-01-09

4. Effects of lyophilized black mulberry water extract on lipid oxidation, metmyoglobin formation, color stability, microbial quality and sensory properties of beef patties stored under aerobic and vacuum packaging conditions;Meat Science;2021-08

5. The effect of potassium lactate on the free amino acid composition, lipid oxidation, colour, microbiological, and sensory properties of ready-to-eat pastırma, a dry-cured and dried meat product;Journal of Food Science and Technology;2021-05-27