Avocado by-products as inhibitors of color deterioration and lipid and protein oxidation in raw porcine patties subjected to chilled storage

Meat Science

Volumn 89, Issue 2, 2011, Pages 166-173

  Rodriguez Carpena J G ^a   Morcuende, D ^b   Estevez M ^b  

^a UNIVERSIDAD AUTÓNOMA DE NAYARIT   (Mexico)

^b UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

Avocado peel; Avocado seed; Lipid oxidation; Meat color; Natural antioxidants; Protein oxidation

Indexed keywords

AVOCADO PEEL; AVOCADO SEED; LIPID OXIDATION; MEAT COLOR; NATURAL ANTIOXIDANTS; PROTEIN OXIDATION;

COLOR; DETERIORATION; PROTEINS; SEED;

OXIDATION;

PERSEA AMERICANA; SUS;

ANTIOXIDANT; FOOD PRESERVATIVE; PLANT EXTRACT;

ANIMAL; ARTICLE; AVOCADO; CHEMISTRY; COLD; COLOR; COOKING; DRUG EFFECT; FOOD HANDLING; FOOD PRESERVATION; FREEZING; FRUIT; LIPID PEROXIDATION; MEAT; METHODOLOGY; PLANT SEED; PROTEIN CARBONYLATION; SWINE;

ANIMALS; ANTIOXIDANTS; COLD TEMPERATURE; COLOR; COOKING; FOOD HANDLING; FOOD PRESERVATION; FOOD PRESERVATIVES; FRUIT; LIPID PEROXIDATION; MEAT PRODUCTS; PERSEA; PLANT EXTRACTS; PROTEIN CARBONYLATION; REFRIGERATION; SEEDS; SWINE;

EID: 79958752711     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2011.04.013     Document Type: Article

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