Wine industry residues extracts as natural antioxidants in raw and cooked chicken meat during frozen storage

Meat Science

Volumn 88, Issue 3, 2011, Pages 397-403

  Selani, M M ^a   Contreras Castillo, C J ^a   Shirahigue, L D ^a   Gallo, C R ^a   Plata Oviedo, M ^b   Montes Villanueva, N D ^c  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

^b UNIVERSIDADE TECNOLÓGICA FEDERAL DO PARANÁ   (Brazil)

^c CENTRUM CATÓLICA GRADUATE BUSINESS SCHOOL   (Peru)

Author keywords

Grape seed and peel extract; Lipid oxidation; Natural antioxidants; Processed chicken meat

Indexed keywords

CHICKEN MEAT; FROZEN STORAGE; GRAPE SEEDS; LIPID OXIDATION; NATURAL ANTIOXIDANTS; PROCESSED CHICKEN MEAT; SENSORY EVALUATION; SENSORY PROPERTIES; SYNTHETIC ANTIOXIDANTS; WINE INDUSTRY;

COLOR; FRUITS; MEATS; OXIDATION; PH EFFECTS; SEED; WINE;

ANIMALS;

VITACEAE;

ANTIOXIDANT; FOOD PRESERVATIVE; PHENOL DERIVATIVE; PLANT EXTRACT; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ANIMAL; ARTICLE; CHEMISTRY; CHICKEN; COLD; COMPARATIVE STUDY; COOKING; ECONOMICS; FOOD INDUSTRY; FOOD PRESERVATION; FRUIT; GRAPE; HUMAN; INDUSTRIAL WASTE; MEAT; METHODOLOGY; ODOR; PH; PIGMENTATION; PLANT SEED; TASTE; WINE;

ANIMALS; ANTIOXIDANTS; CHICKENS; COLD TEMPERATURE; COOKING; FOOD PRESERVATION; FOOD PRESERVATIVES; FOOD-PROCESSING INDUSTRY; FRUIT; HUMANS; HYDROGEN-ION CONCENTRATION; INDUSTRIAL WASTE; MEAT; PHENOLS; PIGMENTATION; PLANT EXTRACTS; SEEDS; SMELL; TASTE; THIOBARBITURIC ACID REACTIVE SUBSTANCES; VITIS; WINE;

EID: 79952814627     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2011.01.017     Document Type: Article

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