Evaluation of two natural extracts (Rosmarinus officinalis L. and Melissa officinalis L.) as antioxidants in cooked pork patties packed in MAP

Meat Science

Volumn 88, Issue 3, 2011, Pages 481-488

  Lara, M S ^a   Gutierrez, J I ^a   Timon M ^a   Andres A I ^a  

^a UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

Cooked pork patties; Lipid oxidation; Natural antioxidants; Protein oxidation; Sensory quality

Indexed keywords

COOKED PORK PATTIES; LIPID OXIDATION; NATURAL ANTIOXIDANTS; PROTEIN OXIDATION; SENSORY QUALITIES;

MODIFIED ATMOSPHERE PACKAGING; OXIDATION; PLANT EXTRACTS;

MEATS;

CITRUS LIMON; MELISSA OFFICINALIS; ROSMARINUS OFFICINALIS;

ALDEHYDE; ANTIOXIDANT; FOOD PRESERVATIVE; N HEXANAL; N-HEXANAL; PLANT EXTRACT; THIOBARBITURIC ACID REACTIVE SUBSTANCE; THIOL DERIVATIVE; WATER;

ANIMAL; ARTICLE; CHEMISTRY; COMPARATIVE STUDY; EVALUATION; FOOD PACKAGING; FREEZING; HARDNESS; HEAT; HUMAN; LIGHT; MEAT; MELISSA OFFICINALIS; OXIDATION REDUCTION REACTION; PH; PIGMENTATION; RADIATION EXPOSURE; ROSEMARY; SENSATION; SWINE;

ALDEHYDES; ANIMALS; ANTIOXIDANTS; FOOD PACKAGING; FOOD PRESERVATIVES; HARDNESS; HOT TEMPERATURE; HUMANS; HYDROGEN-ION CONCENTRATION; LIGHT; MEAT PRODUCTS; MELISSA; OXIDATION-REDUCTION; PIGMENTATION; PLANT EXTRACTS; REFRIGERATION; ROSMARINUS; SENSATION; SULFHYDRYL COMPOUNDS; SUS SCROFA; THIOBARBITURIC ACID REACTIVE SUBSTANCES; WATER;

EID: 79952818648     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2011.01.030     Document Type: Article

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