Effect of Edible and Active Coating (with Rosemary and Oregano Essential Oils) on Beef Characteristi...
Effect of Edible and Active Coating (with Rosemary and Oregano Essential Oils) on Beef Characteristics and Consumer Acceptability
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Publisher
United States: Public Library of Science
Journal title
Language
English
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Publisher
United States: Public Library of Science
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Scope and Contents
Contents
The effects of an alginate-based edible coating containing natural antioxidants (rosemary and oregano essential oils) on lipid oxidation, color preservation, water losses, texture and pH of beef steaks during 14 days of display were studied. The essential oil, edible coating and beef antioxidant activities, and beef consumer acceptability were also...
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Full title
Effect of Edible and Active Coating (with Rosemary and Oregano Essential Oils) on Beef Characteristics and Consumer Acceptability
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TN_cdi_plos_journals_1812536256
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_plos_journals_1812536256
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ISSN
1932-6203
E-ISSN
1932-6203
DOI
10.1371/journal.pone.0160535
