Effect of black pepper essential oil on the quality of fresh pork during storage

Meat Science

Volumn 117, Issue , 2016, Pages 130-136

  Zhang, Jing ^a   Wang, Ying ^a   Pan, Dao Dong ^a   Cao, Jin Xuan ^a   Shao, Xing Feng ^a   Chen, Yin Ji ^b   Sun, Yang Ying ^a   Ou, Chang Rong ^a  

^a NINGBO UNIVERSITY   (China)

^b NANJING UNIVERSITY OF FINANCE AND ECONOMICS   (China)

Author keywords

Black pepper essential oil; Gram negative bacteria; Metmyoglobin; TBARS; TVB N

Indexed keywords

ESSENTIAL OILS; MEATS;

BLACK PEPPER; GRAM-NEGATIVE BACTERIA; GRAM-POSITIVE BACTERIUM; METMYOGLOBIN; MICRO-BIOLOGICAL PARAMETERS; TBARS; THIOBARBITURIC ACID REACTIVE SUBSTANCES; TOTAL VOLATILE BASIC NITROGENS;

BACTERIA;

ESSENTIAL OIL; FOOD PRESERVATIVE; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ANALYSIS; ANIMAL; BLACK PEPPER; CHEMISTRY; FOOD QUALITY; FOOD STORAGE; MALE; MEAT; PIG; TIME FACTOR;

ANIMALS; FOOD PRESERVATIVES; FOOD QUALITY; FOOD STORAGE; MALE; MEAT; OILS, VOLATILE; PIPER NIGRUM; SWINE; THIOBARBITURIC ACID REACTIVE SUBSTANCES; TIME FACTORS;

EID: 84960395526     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2016.03.002     Document Type: Article

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