Effect of dipping in pomegranate (Punica granatum) fruit juice phenolic solution on the shelf life of chicken meat under refrigerated storage (4°C)

Meat Science

Volumn 88, Issue 3, 2011, Pages 409-414

  Vaithiyanathan, S ^a   Naveena, B M ^a   Muthukumar, M ^a   Girish, P S ^a   Kondaiah, N ^a  

^a National Research Centre on Meat   (India)

Author keywords

Chicken meat; Phenolics; Pomegranate juice; Shelf life

Indexed keywords

BREAST MEAT; CHICKEN MEAT; MICROBIAL GROWTH; MICROBIAL QUALITY; PHENOLIC SOLUTIONS; PHENOLICS; POMEGRANATE JUICE; PROTEIN OXIDATION; REFRIGERATED STORAGES; SENSORY EVALUATION; SHELF LIFE; SPENT HEN; STERILE WATER; SULFHYDRYL; SULFHYDRYL CONTENT; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

ANIMALS; FRUIT JUICES; FRUITS; MEATS; MUSCLE; PLANTS (BOTANY); QUALITY CONTROL; WATER QUALITY;

PHENOLS;

LYTHRACEAE; PUNICA GRANATUM;

FLAVONOID; FOOD PRESERVATIVE; MUSCLE PROTEIN; PHENOL DERIVATIVE; PLANT EXTRACT; POLYPHENOLS; THIOBARBITURIC ACID REACTIVE SUBSTANCE; THIOL DERIVATIVE;

ANIMAL; ARTICLE; BACTERIAL LOAD; BEVERAGE; CHEMISTRY; CHICKEN; DRUG EFFECT; EVALUATION; FEMALE; FOOD CONTROL; FOOD HANDLING; FREEZING; FRUIT; GRAM NEGATIVE AEROBIC RODS AND COCCI; HUMAN; ISOLATION AND PURIFICATION; MEAT; METHODOLOGY; MICROBIAL VIABILITY; MICROBIOLOGY; OXIDATION REDUCTION REACTION; POMEGRANATE; SENSATION;

ANIMALS; BACTERIAL LOAD; BEVERAGES; CHICKENS; FEMALE; FLAVONOIDS; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATIVES; FRUIT; GRAM-NEGATIVE AEROBIC BACTERIA; HUMANS; MEAT; MICROBIAL VIABILITY; MUSCLE PROTEINS; OXIDATION-REDUCTION; PHENOLS; PLANT EXTRACTS; PUNICACEAE; REFRIGERATION; SENSATION; SULFHYDRYL COMPOUNDS; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

EID: 79952814290     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2011.01.019     Document Type: Article

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