Combined effect of modified atmosphere packaging and addition of rosemary (Rosmarinus officinalis), ascorbic acid, red beet root (Beta vulgaris), and sodium lactate and their mixtures on the stability of fresh pork sausages

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 13, 2006, Pages 4674-4680

  Martínez, Luis ^a   Cilla, Irene ^a   Beltran, José Antonio ^a   Roncalés, Pedro ^a  

^a UNIVERSITY OF ZARAGOZA   (Spain)

Author keywords

Fresh sausage; Modified atmosphere packaging; Red beet root (Beta vulgaris); Rosemary (Rosmarinus officinalis); Sodium lactate

Indexed keywords

ASCORBIC ACID; LACTATE SODIUM; METMYOGLOBIN;

ANIMAL; ARTICLE; BACTERIAL COUNT; BEET; FOOD PACKAGING; FOOD PRESERVATION; LIPID PEROXIDATION; MEAT; METHODOLOGY; MICROBIOLOGY; PLANT ROOT; ROSEMARY; SENSATION; SWINE; TIME;

ANIMALS; ASCORBIC ACID; BETA VULGARIS; COLONY COUNT, MICROBIAL; FOOD PACKAGING; FOOD PRESERVATION; LIPID PEROXIDATION; MEAT PRODUCTS; METMYOGLOBIN; PLANT ROOTS; ROSMARINUS; SENSATION; SODIUM LACTATE; SWINE; TIME FACTORS;

BETA VULGARIS; BETA VULGARIS SUBSP. VULGARIS; ROSMARINUS OFFICINALIS;

EID: 33746545204     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf060060+     Document Type: Article

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