Extension of the shelf-life of foal meat with two antioxidant active packaging systems

LWT

Volumn 59, Issue 1, 2014, Pages 181-188

  Lorenzo, José M ^a   Batlle, Ramón ^b   Gómez, María ^b  

^a CENTRO TECNOLÓGICO DE LA CARNE DE GALICIA   (Spain)

^b Departamento Técnico y de Innovación   (Spain)

Author keywords

Active film; Antioxidant; Foal meat; Shelf life extension

Indexed keywords

CHEMICAL STABILITY; ESSENTIAL OILS; FOOD STORAGE; PACKAGING; PACKAGING MACHINES; PACKAGING MATERIALS; PROTEINS;

ACTIVE FILMS; ACTIVE PACKAGING SYSTEMS; ACTIVE SYSTEMS; FOAL MEAT; GREEN TEA; MICROBIAL LIPIDS; MICROBIAL PROTEINS; PHYSICOCHEMICAL PROPERTY; SHELF LIFE; SHELF LIFE EXTENSIONS;

ANTIOXIDANTS;

ORIGANUM;

EID: 84903759844     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.04.061     Document Type: Article

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