Shelf life of meat from lambs given essential oil-free rosemary extract containing carnosic acid plus carnosol at 200 or 400mgkg-1

Meat Science

Volumn 96, Issue 4, 2014, Pages 1452-1459

  Ortuño, Jordi ^a   Serrano, Rafael ^a   Jordán, María José ^b   Bañón, Sancho ^a  

^a UNIVERSITY OF MURCIA   (Spain)

^b Institute of Agricultural and Food Research and Development   (Spain)

Author keywords

Antimicrobial; Antioxidant; Diterpenes; Endogenous preservative; Polyphenols; Sheep

Indexed keywords

ANTIMICROBIAL; DITERPENES; ENDOGENOUS PRESERVATIVE; POLYPHENOLS; SHEEP;

ANTIOXIDANTS; ESSENTIAL OILS; MICROORGANISMS; NUTRITION; OXIDATION;

MEATS;

ABIETANE DERIVATIVE; ANTIINFECTIVE AGENT; ANTIOXIDANT; CARNOSOL; DITERPENE; PLANT EXTRACT; POLYPHENOL; SALVIN;

ANIMAL; ANIMAL FOOD; ARTICLE; CHEMISTRY; COLOR; DIET SUPPLEMENTATION; DOMESTIC SHEEP; DRUG EFFECT; ENDOGENOUS PRESERVATIVE; FOOD CONTROL; FOOD PRESERVATION; HUMAN; LIPID PEROXIDATION; MEAT; METHODOLOGY; MICROBIOLOGY; ODOR; ROSMARINUS; SHEEP;

ANTIMICROBIAL; ANTIOXIDANT; DITERPENES; ENDOGENOUS PRESERVATIVE; POLYPHENOLS; SHEEP;

ANIMAL FEED; ANIMALS; ANTI-INFECTIVE AGENTS; ANTIOXIDANTS; COLOR; DIETARY SUPPLEMENTS; DITERPENES, ABIETANE; FOOD MICROBIOLOGY; FOOD PRESERVATION; HUMANS; LIPID PEROXIDATION; MEAT; ODORS; PLANT EXTRACTS; ROSMARINUS; SHEEP, DOMESTIC;

EID: 84891749762     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2013.11.021     Document Type: Article

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