Effect of the molecular weight and concentration of chitosan in pork model burgers

Meat Science

Volumn 88, Issue 4, 2011, Pages 740-749

  Sayas Barbera E ^a   Quesada, J ^a   Sanchez Zapata E ^a   Viuda Martos, M ^a   Fernandez Lopez F ^a   Perez Alvarez J A ^a   Sendra, E ^a  

^a MIGUEL HERNÁNDEZ UNIVERSITY   (Spain)

Author keywords

Antimicrobial activity; Antioxidant activity; Chitosan; Cooking yield; Pork burger; Shelf life

Indexed keywords

ANTI-MICROBIAL ACTIVITY; ANTIOXIDANT ACTIVITY; COOKING YIELD; PORK BURGER; SHELF LIFE;

CHITOSAN; COLOR; MEATS; MICROORGANISMS; MOLECULAR WEIGHT;

CHITIN;

ANTIOXIDANT; CHITOSAN; FOOD PRESERVATIVE;

ANALYSIS OF VARIANCE; ANIMAL; ARTICLE; BACTERIAL COUNT; CHEMISTRY; COOKING; EVALUATION; FOOD PRESERVATION; MEAT; MOLECULAR WEIGHT; PH; SWINE;

ANALYSIS OF VARIANCE; ANIMALS; ANTIOXIDANTS; CHITOSAN; COLONY COUNT, MICROBIAL; COOKING; FOOD PRESERVATION; FOOD PRESERVATIVES; HYDROGEN-ION CONCENTRATION; MEAT; MOLECULAR WEIGHT; SWINE;

EID: 79955023425     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2011.03.007     Document Type: Article

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