Assessment of the stability of sheep sausages with the addition of different concentrations of Origanum vulgare extract during storage

Meat Science

Volumn 137, Issue , 2018, Pages 244-257

  Fernandes, R P P ^a   Trindade, M A ^a   Lorenzo, J M ^b   de Melo, M P ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

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

Author keywords

Free fatty acid; Meat product; Origanum vulgare; Oxidative stability; Sensorial analysis; Volatile compounds

Indexed keywords

ANTIOXIDANTS; ESSENTIAL OILS; FATTY ACIDS; MEATS; SODIUM; STABILITY; VOLATILE FATTY ACIDS; VOLATILE ORGANIC COMPOUNDS;

FREE FATTY ACID; MEAT PRODUCTS; ORIGANUM VULGARE; OXIDATIVE STABILITY; SENSORIAL ANALYSIS; VOLATILE COMPOUNDS;

SENSORY ANALYSIS;

ANTIOXIDANT; ASCORBIC ACID; ISOASCORBIC ACID; PLANT EXTRACT;

ANALYSIS; ANIMAL; COLOR; COOKING; FOOD STORAGE; LIPID PEROXIDATION; MEAT; ORIGANUM; PROCEDURES; SHEEP;

ANIMALS; ANTIOXIDANTS; ASCORBIC ACID; COLOR; COOKING; FOOD STORAGE; LIPID PEROXIDATION; MEAT PRODUCTS; ORIGANUM; PLANT EXTRACTS; SHEEP;

EID: 85037530912     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2017.11.018     Document Type: Article

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