Incorporation of probiotic strain in raw minced beef meat: Study of textural modification, lipid and protein oxidation and color parameters during refrigerated storage

Meat Science

Volumn 154, Issue , 2019, Pages 29-36

  Trabelsi, Imen ^a   Ben Slima, Sirine ^a   Ktari, Naourez ^b   Triki, Mehdi ^c   Abdehedi, Rania ^a   Abaza, Wafa ^a   Moussa, Hafedh ^c   Abdeslam, Asehraou ^d   Ben Salah, Riadh ^a  

^a CENTRE DE BIOTECHNOLOGIE DE SFAX   (Tunisia)

^b UNIVERSITY OF SFAX   (Tunisia)

^c Chahia Company   (Tunisia)

^d FACULTÉ DES SCIENCES   (Morocco)

Author keywords

Biopreservative; Color parameters; L. plantarum TN8; Raw minced beef meat; Texture profile

Indexed keywords

ADHESIVES; BEEF; COLOR; OXIDATION; PROTEINS; TEXTURES;

BIOPRESERVATIVE; COLOR PARAMETER; L. PLANTARUM; MINCED BEEF; TEXTURE PROFILE;

PROBIOTICS;

PROBIOTIC AGENT; PROTEIN;

ANALYSIS; ANIMAL; BACTERIAL COUNT; BOVINE; CHEMISTRY; COLOR; FOOD PRESERVATION; LACTOBACILLUS PLANTARUM; LIPID PEROXIDATION; MEAT; MICROBIOLOGY; OXIDATION REDUCTION REACTION; PROCEDURES;

ANIMALS; CATTLE; COLONY COUNT, MICROBIAL; COLOR; FOOD PRESERVATION; LACTOBACILLUS PLANTARUM; LIPID PEROXIDATION; MEAT PRODUCTS; OXIDATION-REDUCTION; PROBIOTICS; PROTEINS;

EID: 85064246669     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2019.04.005     Document Type: Article

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