Corrigendum to “Oxidation phenomena and color properties of grape pomace on nitrite-reduced meat emulsion systems” [Meat Sci. (121) (2016) 350–358], (S0309174016302182), (10.1016/j.meatsci.2016.07.008);Oxidation phenomena and color properties of grape pomace on nitrite-reduced meat emulsion systems

Meat Science

Volumn 121, Issue , 2016, Pages 350-358

  Riazi, Fatemeh ^a   Zeynali, Fariba ^a   Hoseini, Ebrahim ^b   Behmadi, Homa ^c   Savadkoohi, Sobhan ^d  

^a URMIA UNIVERSITY   (Iran)

^b ISLAMIC AZAD UNIVERSITY   (Iran)

^c AGRICULTURAL ENGINEERING RESEARCH INSTITUTE   (Iran)

^d Hela Spice   (Australia)

Author keywords

Antioxidant; Beef sausage; Color; Dry red grape pomace (DRGP); Microbial analysis; Nitrite

Indexed keywords

ANTIOXIDANTS; BEEF; COLOR; EMULSIFICATION; FREE RADICALS; OXIDATION; PHENOLS;

ANTI-OXIDANT ACTIVITIES; BEEF SAUSAGES; GRAPE POMACE; MICROBIAL ANALYSIS; NITRITE; RADICAL SCAVENGING ACTIVITY; SCAVENGING ACTIVITIES; TOTAL PHENOL CONTENTS;

EMULSIONS;

ANTIOXIDANT; EMULSION; FOOD ADDITIVE; FRAGRANCE; NITRITE; PHENOL DERIVATIVE; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ANALYSIS; ANIMAL; BOVINE; CHEMISTRY; COLOR; EMULSION; HUMAN; MEAT; ODOR; OXIDATION REDUCTION REACTION; RED MEAT; TASTE; VITIS;

ANIMALS; ANTIOXIDANTS; CATTLE; COLOR; EMULSIONS; FOOD ADDITIVES; HUMANS; MEAT PRODUCTS; NITRITES; ODORANTS; OXIDATION-REDUCTION; PHENOLS; RED MEAT; SMELL; TASTE; THIOBARBITURIC ACID REACTIVE SUBSTANCES; VITIS;

EID: 84978219416     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2017.09.009     Document Type: Erratum

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