Effects of electrospun chitosan wrapping for dry-ageing of beef, as studied by microbiological, physicochemical and low-field nuclear magnetic resonance analysis

Food Chemistry

Volumn 184, Issue , 2015, Pages 167-175

  Gudjónsdóttir, María ^a   Gacutan, Manuel D ^b,c   Mendes, Ana C ^a   Chronakis, Ioannis S ^a   Jespersen, Lene ^b   Karlsson, Anders H ^b  

^a TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

^b UNIVERSITY OF COPENHAGEN   (Denmark)

^c VISAYAS STATE UNIVERSITY   (Philippines)

Author keywords

Chitosan; Dry ageing beef; Electrospinning; Low field NMR; Wet ageing beef

Indexed keywords

BEEF; CHITIN; CHITOSAN; ELECTROSPINNING; LACTIC ACID; MAGNETIC FIELD EFFECTS; MUSCLE; NUCLEAR MAGNETIC RESONANCE; PACKAGING; PRINCIPAL COMPONENT ANALYSIS;

AGEING TREATMENTS; CHITOSAN FIBRES; CHITOSAN TREATMENT; LACTIC ACID BACTERIA; LOW FIELD NUCLEAR MAGNETIC RESONANCE; LOW-FIELD NMR; MICROBIAL COUNT; TRANSVERSE RELAXATION TIME;

MEATS;

CHITOSAN;

AEROBIC BACTERIUM; AGING; ANALYSIS; ANIMAL; ARTICLE; BEEF; BOVINE; CHEMISTRY; CONTROLLED STUDY; DAIRY CATTLE; ELECTROSPINNING; ENTEROBACTERIACEAE; FOOD PACKAGING; FOOD PROCESSING; LACTIC ACID BACTERIUM; MEAT; MICROBIAL CONTAMINATION; MOLECULAR WEIGHT; NUCLEAR MAGNETIC RESONANCE; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; PHYSICAL CHEMISTRY; PRINCIPAL COMPONENT ANALYSIS; PROCEDURES; PROTEIN DENATURATION; RAW MEAT; RED MEAT; SCANNING ELECTRON MICROSCOPY; WATER CONTENT; WATER SUPPLY; WEIGHT CHANGE;

AGING; ANALYSIS; ANIMALS; CATTLE; CHEMISTRY; CHITOSAN; MAGNETIC RESONANCE SPECTROSCOPY; MEAT; METHODS; PRINCIPAL COMPONENT ANALYSIS; RED MEAT;

EID: 84964211725     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.03.088     Document Type: Article

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