Effect of edible and active coating (with rosemary and oregano essential oils) on beef characteristics and consumer acceptability

PLoS ONE

Volumn 11, Issue 8, 2016, Pages

  Vital, Ana Carolina Pelaes ^a   Guerrero, Ana ^a   Monteschio, Jessica De Oliveira ^a   Valero, Maribel Velandia ^a   Carvalho, Camila Barbosa ^a   De Abreu Filho, Benício Alves ^a   Madrona, Grasiele Scaramal ^a   Do Prado, Ivanor Nunes ^a  

^a STATE UNIVERSITY OF MARINGÁ   (Brazil)

Author keywords

[No Author keywords available]

Indexed keywords

ESSENTIAL OIL; ALGINIC ACID; ANTIOXIDANT; GLUCURONIC ACID; HEXURONIC ACID; LIPID;

ANTIOXIDANT ACTIVITY; ARTICLE; BEEF; CONSUMER ATTITUDE; CONTROLLED STUDY; FOOD COATING; FOOD COLOR; FOOD PROCESSING; FOOD QUALITY; FOOD TEXTURE; HUMAN; LIPID OXIDATION; OREGANO; PH; ROSEMARY; WATER LOSS; ANIMAL; BOVINE; CHEMISTRY; COLOR; FOOD PRESERVATION; FOOD STORAGE; MALE; MECHANICS; ORIGANUM; OXIDATION REDUCTION REACTION; PROCEDURES; RED MEAT; ROSMARINUS;

ALGINATES; ANIMALS; ANTIOXIDANTS; CATTLE; COLOR; CONSUMER BEHAVIOR; FOOD PRESERVATION; FOOD QUALITY; FOOD STORAGE; GLUCURONIC ACID; HEXURONIC ACIDS; HYDROGEN-ION CONCENTRATION; LIPIDS; MALE; MECHANICAL PHENOMENA; OILS, VOLATILE; ORIGANUM; OXIDATION-REDUCTION; RED MEAT; ROSMARINUS;

EID: 84983383445     PISSN: None     EISSN: 19326203     Source Type: Journal    
DOI: 10.1371/journal.pone.0160535     Document Type: Article

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