Effect of an active packaging with citrus extract on lipid oxidation and sensory quality of cooked turkey meat

Meat Science

Volumn 96, Issue 3, 2014, Pages 1171-1176

  Contini, Claudia ^a   Álvarez, Rocío ^b   O'Sullivan, Michael ^a   Dowling, Denis P ^a   Gargan, Sean Óg ^a   Monahan, Frank J ^a  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

^b UNIVERSITY OF SEVILLE   (Spain)

Author keywords

Active packaging; Citrus extract; Lipid oxidation; Sensory analysis; Turkey meat

Indexed keywords

ACTIVE PACKAGING; CITRUS EXTRACT; LIPID OXIDATION; SENSORY ANALYSIS; TURKEY MEAT;

ANTIOXIDANTS; OXIDATION;

MEATS;

ANTIOXIDANT; CITRIC ACID; CITRUS EXTRACT; PLANT EXTRACT;

ACTIVE PACKAGING; ANIMAL; ARTICLE; CHEMISTRY; CITRUS; COLOR; COOKING; DRUG EFFECT; FOOD PACKAGING; FOOD STORAGE; HUMAN; LIPID METABOLISM; LIPID OXIDATION; MEAT; METHODOLOGY; ODOR; PH; SENSORY ANALYSIS; TASTE; TURKEY (BIRD); TURKEY MEAT;

ACTIVE PACKAGING; CITRUS EXTRACT; LIPID OXIDATION; SENSORY ANALYSIS; TURKEY MEAT;

ANIMALS; ANTIOXIDANTS; CITRIC ACID; CITRUS; COLOR; COOKING; FOOD PACKAGING; FOOD STORAGE; HUMANS; HYDROGEN-ION CONCENTRATION; LIPID METABOLISM; MEAT PRODUCTS; ODORS; PLANT EXTRACTS; TASTE; TURKEYS;

EID: 84890410592     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2013.11.007     Document Type: Article

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