The use of natural herbal extracts for improving the lipid stability and sensory characteristics of irradiated ground beef

Meat Science

Volumn 87, Issue 1, 2011, Pages 33-39

  Mohamed, Hussein M H ^a   Mansour, Hayam A ^a   Farag, M Diaa El Din H ^b  

^a Cairo University   (Egypt)

^b NATIONAL CENTER FOR RADIATION RESEARCH AND TECHNOLOGY   (Egypt)

Author keywords

Ground beef; Herbal extracts; Lipid oxidation; Radiation processing; Sensory characteristics

Indexed keywords

GROUND BEEF; HERBAL EXTRACT; LIPID OXIDATION; RADIATION PROCESSING; SENSORY CHARACTERISTICS;

ELECTRON BEAM PUMPING; IRRADIATION; MEATS; OXIDATION; RADIATION;

PLANT EXTRACTS;

ANTIOXIDANT; PLANT MEDICINAL PRODUCT; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ANIMAL; ARTICLE; BACTERIAL COUNT; BACTERIUM; CATTLE; COLOR; DRUG EFFECT; FOOD CONTROL; FOOD IRRADIATION; FOOD PRESERVATION; HUMAN; LIPID PEROXIDATION; MEAT; METHODOLOGY; MICROBIOLOGY; ODOR;

ANIMALS; ANTIOXIDANTS; BACTERIA; CATTLE; COLONY COUNT, MICROBIAL; COLOR; FOOD IRRADIATION; FOOD MICROBIOLOGY; FOOD PRESERVATION; HUMANS; LIPID PEROXIDATION; MEAT; ODORS; PLANT PREPARATIONS; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

BACTERIA (MICROORGANISMS); ROSMARINUS OFFICINALIS;

EID: 77958103706     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2010.06.026     Document Type: Article

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