Effect of natural pigments on the oxidative stability of sausages stored under refrigeration

Meat Science

Volumn 84, Issue 4, 2010, Pages 718-726

  Mercadante, A Z ^a   Capitani, C D ^b   Decker, E A ^c   Castro, I A ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b UNIVERSITY OF SÃO PAULO   (Brazil)

^c UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Antioxidant; Carotenoids; Emulsion; Erythorbate; MDA; Pigments; Sausages

Indexed keywords

PIGMENT;

ANIMAL; ARTICLE; CATTLE; CHEMISTRY; CHICKEN; COLOR; COOKING; FOOD HANDLING; MEAT; METHODOLOGY; OXIDATION REDUCTION REACTION; SWINE; TASTE; TIME;

ANIMALS; CATTLE; CHICKENS; COLOR; COOKERY; FOOD HANDLING; MEAT PRODUCTS; OXIDATION-REDUCTION; PIGMENTS, BIOLOGICAL; SWINE; TASTE; TIME FACTORS;

EID: 76449095930     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2009.10.031     Document Type: Article

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