Date palm by-products as a new ingredient for the meat industry: Application to pork liver pâté

Meat Science

Volumn 93, Issue 4, 2013, Pages 880-887

  Martín Sánchez, Ana María ^a   Ciro Gómez, Gelmy ^a   Sayas, Estrella ^a   Vilella Esplá, José ^a   Ben Abda, Jamel ^b   Pérez Álvarez, José Ángel ^a  

^a MIGUEL HERNÁNDEZ UNIVERSITY   (Spain)

^b Agronomic Superior Research and Teaching Institute Tunisia   (Tunisia)

Author keywords

Date palm by products; Lipid oxidation; P t ; Physicochemical parameters; Pigment oxidation

Indexed keywords

BIOACTIVE COMPOUNDS; DATE PALM; DATE PASTE; HEME IRON; LIPID OXIDATION; MEAT INDUSTRY; MEAT PRODUCTS; OVERALL ACCEPTABILITY; PHENOLIC COMPOUNDS; PHYSICOCHEMICAL PARAMETERS; PHYSICOCHEMICAL PROPERTY; SENSORY ANALYSIS;

OXIDATION; PHENOLS; PORPHYRINS;

MEATS;

PHOENIX DACTYLIFERA;

HEME; MYOGLOBIN; NITRITE; PHENOL DERIVATIVE; PLANT MEDICINAL PRODUCT; WATER;

ADULT; ANIMAL; ARECACEAE; ARTICLE; CHEMISTRY; COLOR; CONSUMER; DIET; DIETARY FIBER; FEMALE; FRUIT; HUMAN; IRON INTAKE; LIPID PEROXIDATION; LIVER; MALE; MEAT; MIDDLE AGED; SWINE;

ADULT; ANIMALS; ARECACEAE; COLOR; CONSUMER SATISFACTION; DIET; DIETARY FIBER; FEMALE; FRUIT; HEME; HUMANS; IRON, DIETARY; LIPID PEROXIDATION; LIVER; MALE; MEAT PRODUCTS; MIDDLE AGED; MYOGLOBIN; NITRITES; PHENOLS; PLANT PREPARATIONS; SWINE; WATER;

MLCS; MLOWN;

EID: 84872401148     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2012.11.049     Document Type: Article

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