Evaluation of the effects of selected phytochemicals on quality indices and sensorial properties of raw and cooked pork stored in different packaging systems

Meat Science

Volumn 85, Issue 2, 2010, Pages 289-296

  Hayes, J E ^a   Stepanyan, V ^a   O'Grady, M N ^b   Allen, P ^a   Kerry, J P ^b  

^a ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Ellagic acid; Lipid oxidation; Lutein; Natural antioxidants; Olive leaf extract; Pork; Sesamol

Indexed keywords

ANTIOXIDANT; FOOD PRESERVATIVE; PLANT EXTRACT;

ANIMAL; ARTICLE; CHEMISTRY; COOKING; DOSE RESPONSE; FOOD PACKAGING; FOOD PRESERVATION; INSTRUMENTATION; METHODOLOGY; SWINE;

ANIMALS; ANTIOXIDANTS; COOKERY; DOSE-RESPONSE RELATIONSHIP, DRUG; FOOD PACKAGING; FOOD PRESERVATION; FOOD PRESERVATIVES; PLANT EXTRACTS; SWINE;

EID: 77949569396     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2010.01.016     Document Type: Article

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