Influence of vacuum-ageing duration of whole beef on retail shelf life of steaks packaged with oregano (<i>Origanum vulgare</i> L.) active film under high O<sub>2</sub>.

Djenane, Djamel; Beltrán, José Antonio; Camo, Javier; Roncalés, Pedro

Influence of vacuum-ageing duration of whole beef on retail shelf life of steaks packaged with oregano (Origanum vulgare L.) active film under high O₂.

Djenane, Djamel; Beltrán, José Antonio; Camo, Javier; Roncalés, Pedro.

Afiliação

Djenane D; Laboratory of Food Quality and Food Safety, Department of Food Science and Technology, University Mouloud MAMMERI of Tizi-Ouzou, 15000 Tizi-Ouzou, Algeria ; Department of Animal Production and Food Science, University of Zaragoza, C/Miguel Servet, 177, 50013 Saragossa, Spain.
Beltrán JA; Department of Animal Production and Food Science, University of Zaragoza, C/Miguel Servet, 177, 50013 Saragossa, Spain.
Camo J; Department of Animal Production and Food Science, University of Zaragoza, C/Miguel Servet, 177, 50013 Saragossa, Spain.
Roncalés P; Department of Animal Production and Food Science, University of Zaragoza, C/Miguel Servet, 177, 50013 Saragossa, Spain.

J Food Sci Technol ; 53(12): 4244-4257, 2016 Dec.

Article em En | MEDLINE | ID: mdl-28115765

Palavras-chave

Active packaging; Beef; High O2; Shelf life; Vacuum-ageing

Texto completo

Adicionar na Minha BVS

Imprimir

XML

PubMed Links

Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: J Food Sci Technol Ano de publicação: 2016 Tipo de documento: Article País de afiliação: Espanha País de publicação: Índia

Texto completo

Adicionar na Minha BVS

Imprimir

XML

PubMed Links

Buscar no Google