Stabilization of Beef Meat by a New Active Packaging Containing Natural Antioxidants-Reference-Cited by-同舟云学术

Stabilization of Beef Meat by a New Active Packaging Containing Natural Antioxidants

Published:2006-09-02 Issue:20 Volume:54 Page:7840-7846
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Nerín Cristina¹,Tovar Laura¹,Djenane Djamel¹,Camo Javier¹,Salafranca Jesús¹,Beltrán José Antonio¹,Roncalés Pedro¹

Affiliation:

1. Department of Analytical Chemistry, Aragon Institute of Engineering Research I3A, CPS-University of Zaragoza, Torres Quevedo Building, C/María de Luna 3, E-50018 Zaragoza, Spain, and Laboratory of Food Technology, Department of Animal Production and Food Science, Faculty of Veterinary Sciences, University of Zaragoza, C/Miguel Servet 177, E-50013 Zaragoza, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf060775c

Reference46 articles.

1. The effects of ascorbic acid, taurine, carnosine and rosemary powder on colour and lipid stability of beef patties packaged in modified atmosphere

2. Extension of the shelf life of beef steaks packaged in a modified atmosphere by treatment with rosemary and displayed under UV-free lighting

3. Effect of finishing mode (pasture- or mixed-diet) on lipid composition, colour stability and lipid oxidation in meat from Charolais cattle

4. Extraction and ESI–CID–MS/MS analysis of myoglobins from different meat species

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