Natural extracts versus sodium ascorbate to extend the shelf life of meat-based ready-to-eat meals

Food Science and Technology International

Volumn 19, Issue 5, 2013, Pages 427-438

  Price, Alejandra ^a   Díaz, Pedro ^a   Bañón, Sancho ^a   Garrido, Maria Dolores ^a  

^a UNIVERSITY OF MURCIA   (Spain)

Author keywords

bacterial spoilage; colour; lipid oxidation; Natural antioxidants; pork meatballs and storage; sensory analysis

Indexed keywords

CHOLESTEROL OXIDATION PRODUCTS; LIPID OXIDATION; NATURAL ANTIOXIDANTS; REFRIGERATED STORAGES; SENSORY ANALYSIS; SENSORY ATTRIBUTES; THIOBARBITURIC ACID REACTING SUBSTANCES; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

ANTIOXIDANTS; CHOLESTEROL; COLOR; MEATS; OXIDATION; SODIUM; VOLATILE ORGANIC COMPOUNDS;

SPOILAGE;

ASCORBIC ACID; GRAPE SEED EXTRACT; PLANT EXTRACT;

ANIMAL; CAMELLIA SINENSIS; CHEMISTRY; COOKING; FOOD STORAGE; LIPID PEROXIDATION; MEAT; MICROBIOLOGY; STANDARDS; TIME; ARTICLE; BACTERIAL SPOILAGE; COLOR; LIPID OXIDATION; NATURAL ANTIOXIDANTS; PORK MEATBALLS AND STORAGE; SENSORY ANALYSIS; STANDARD;

ANIMALS; ASCORBIC ACID; CAMELLIA SINENSIS; COOKING; FOOD STORAGE; GRAPE SEED EXTRACT; LIPID PEROXIDATION; MEAT; PLANT EXTRACTS; TIME FACTORS;

BACTERIAL SPOILAGE; COLOUR; LIPID OXIDATION; NATURAL ANTIOXIDANTS; PORK MEATBALLS AND STORAGE; SENSORY ANALYSIS;

EID: 84884240798     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013212455345     Document Type: Article

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