Ability of α-tocopherol, taurine and rosemary, in combination with vitamin C, to increase the oxidative stability of beef steaks packaged in modified atmosphere

Food Chemistry

Volumn 76, Issue 4, 2002, Pages 407-415

  Djenane, Djamel ^a   Sánchez Escalante, Armida ^a   Beltrán, José A ^a   Roncalés, Pedro ^a  

^a UNIVERSITY OF ZARAGOZA   (Spain)

Author keywords

Antioxidants; Beef; Meat colour; Modified atmosphere; Rosemary; Taurine, Tocopherol; Vitamin C

Indexed keywords

ALPHA TOCOPHEROL; ASCORBIC ACID; METMYOGLOBIN; ROSMARINUS OFFICINALIS EXTRACT; TAURINE;

ANIMAL TISSUE; ARTICLE; ATMOSPHERE; BEEF CATTLE; COMPARATIVE STUDY; CONTROLLED STUDY; EVALUATION; FOOD PACKAGING; FOOD STORAGE; LIPID OXIDATION; NONHUMAN; OXIDATION; SHELF LIFE;

BACTERIA (MICROORGANISMS); ROSMARINUS OFFICINALIS;

EID: 0036183898     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(01)00286-2     Document Type: Article

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