Avocado by-products as inhibitors of color deterioration and lipid and protein oxidation in raw porcine patties subjected to chilled storage.

Rodríguez-Carpena, J G; Morcuende, D; Estévez, M

Rodríguez-Carpena, J G; Morcuende, D; Estévez, M.

Affiliation

Rodríguez-Carpena JG; Food Science, Faculty of Veterinary, Autonomous University of Nayarit, 63190, Tepic, Nayarit, Mexico.

Meat Sci ; 89(2): 166-73, 2011 Oct.

Article in En | MEDLINE | ID: mdl-21555188

Subject(s)

Antioxidants/pharmacology; Meat Products; Persea/chemistry; Plant Extracts/pharmacology; Animals; Cold Temperature; Color; Cooking; Food Handling/methods; Food Preservation/methods; Food Preservatives/pharmacology; Fruit/chemistry; Lipid Peroxidation/drug effects; Protein Carbonylation/drug effects; Refrigeration; Seeds/chemistry; Swine

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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Plant Extracts / Persea / Meat Products / Antioxidants Limits: Animals Language: En Journal: Meat Sci Journal subject: CIENCIAS DA NUTRICAO Year: 2011 Document type: Article Affiliation country: Mexico Country of publication: United kingdom

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