Microbiological and Sensorial Quality of Beef Meat (<i>Longissimus dorsi</i>) Marinated with Cinnamon Extract and Stored at Various Temperatures.

Zawani, Che Jaafar; Nor-Khaizura, Mahmud Ab Rashid; Mahyudin, Nor Ainy; Ismail-Fitry, Mohammad Rashedi; Nirmal, Nilesh Prakash

Microbiological and Sensorial Quality of Beef Meat (Longissimus dorsi) Marinated with Cinnamon Extract and Stored at Various Temperatures.

Zawani, Che Jaafar; Nor-Khaizura, Mahmud Ab Rashid; Mahyudin, Nor Ainy; Ismail-Fitry, Mohammad Rashedi; Nirmal, Nilesh Prakash.

Afiliação

Zawani CJ; Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia.
Nor-Khaizura MAR; Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia.
Mahyudin NA; Laboratory of Food Safety and Food Integrity, Institute of Tropical Agricultural and Food Security, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia.
Ismail-Fitry MR; Department of Food Service and Management, Faculty of Food Science and Technology, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia.
Nirmal NP; Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia.

Foods ; 11(24)2022 Dec 08.

Article em En | MEDLINE | ID: mdl-36553712

Palavras-chave

Pseudomonas spp.; antimicrobial; antioxidant; cinnamon extract; meat; shelf-life extension; storage temperature

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Texto completo: 1 Bases de dados: MEDLINE Idioma: En Revista: Foods Ano de publicação: 2022 Tipo de documento: Article País de afiliação: Malásia