The pre- and post-grinding application of rosemary and its effects on lipid oxidation and color during storage of ground beef
- Author
- BALENTINE, C. W1 ; CRANDALL, P. G1 ; O'BRYAN, C. A1 ; DUONG, D. Q1 ; POHLMAN, F. W2
[1] Department of Food Science, University of Arkansas, Fayetteville, AR 72701, United States
[2] Department of Meat Science, University of Arkansas, Fayetteville, AR 72701, United States - Source
Meat science. 2006, Vol 73, Num 3, pp 413-421, 9 p ; ref : 27 ref
- CODEN
- MESCDN
- ISSN
- 0309-1740
- Scientific domain
- Food science technology; Animal sciences, zootechny, veterinary medicine
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Antioxidants Ground beef Meat color Rosemary
- Keyword (fr)
- Conservation aliment Couleur Entreposage Lipide Oxydation Produit carné Romarin Viande hachée Epice
- Keyword (en)
- Food preservation Color Warehousing Lipids Oxidation Meat product Rosemary Minced meat Spice
- Keyword (es)
- Conservación alimento Color Almacenamiento Lípido Oxidación Producto de carne Romero Carne picada Especia
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B05 Meat and meat product industries
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B13 Aroma and flavouring agent industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 17799234
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.meatsci.2005.12.003 
https://dx.doi.org/10.1016/j.meatsci.2005.12.003
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