Effect of antioxidants and lighting conditions on color and lipid stability of beef patties packaged in high-oxygen modified atmosphere

CYTA - Journal of Food

Volumn 9, Issue 1, 2011, Pages 49-57

  Sánchez Escalante, Armida ^a   Torrescano, Gastón ^a   Djenane, Djamel ^b   Beltrán, José Antonio ^b   Giménez, Begoña ^c   Roncalés, Pedro ^b  

^a CENTRO DE INVESTIGACIÓN EN ALIMENTACIÓN Y DESARROLLO   (Mexico)

^b UNIVERSITY OF ZARAGOZA   (Spain)

^c INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

Ascorbic acid; Beef patties; Carnosine; Color stability; Lighting; Lipid oxidation; Meat; Natural antioxidants; Rosemary; Taurine

Indexed keywords

ASCORBIC ACIDS; CARNOSINE; COLOR STABILITY; LIPID OXIDATION; NATURAL ANTIOXIDANTS; ROSEMARY; TAURINE;

AMINO ACIDS; COLOR; FLUORESCENCE; KETONES; LIGHTING; MEATS; OXIDATION; RETAIL STORES; ULTRAVIOLET RADIATION;

MODIFIED ATMOSPHERE PACKAGING;

EID: 80054830325     PISSN: 19476337     EISSN: 19476345     Source Type: Journal    
DOI: 10.1080/19476330903572945     Document Type: Article

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