Effect of muscle type, aging technique, and aging time on oxidative stability and antioxidant capacity of beef packed in high-oxygen atmosphere-Reference-Cited by-同舟云学术

Effect of muscle type, aging technique, and aging time on oxidative stability and antioxidant capacity of beef packed in high-oxygen atmosphere

Published:2018-03-07 Issue:5 Volume:42 Page:e13603
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Imazaki Pedro Henrique¹^ORCID,Douny Caroline²^ORCID,Elansary Mahmoud³,Scippo Marie-Louise²,Clinquart Antoine¹

Affiliation:

1. Laboratory of Food Technology, Faculty of Veterinary Medicine & Fundamental and Applied Research Centre for Animals and Health (FARAH); University of Liège, Avenue de Cureghem 10; 4000 Liège Belgium

2. Laboratory of Food Analysis, Faculty of Veterinary Medicine & Fundamental and Applied Research Centre for Animals and Health (FARAH); University of Liège, Avenue de Cureghem 10; 4000 Liège Belgium

3. Unit of Animal Genomics, Faculty of Veterinary Medicine & Interdisciplinary Cluster for Applied Genoproteomics (GIGA-R); University of Liège, Avenue de l'Hôpital 1; 4000 Liège Belgium

Funder

General Operational Directorate of Agriculture, Natural Resources and Environment (DGARNE) of the Walloon Region (Belgium)

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13603/fullpdf

Reference51 articles.

1. Catalase

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3. Colour stability of minced beef. Ultraviolet barrier in packaging material reduces light-induced discoloration of frozen products during display;Andersen;Meat Science,1989

4. The effects of natural antioxidants on oxidative processes and metmyoglobin reducing activity in beef patties;Bekhit;Food Chemistry,2003

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