𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Extension of the shelf-life of foal meat with two antioxidant active packaging systems

✍ Scribed by Lorenzo, José M.; Batlle, Ramón; Gómez, María

Book ID
122269911
Publisher
Elsevier Science
Year
2014
Tongue
English
Weight
486 KB
Volume
59
Category
Article
ISSN
1096-1127

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The antimicrobial and antioxidant effects of different spice extracts in raw chicken meat during storage for 15 days at 4 °C were studied. Raw chicken meat was treated with BHT (positive control), Syzygium aromaticum (SA), Cinnmomum cassia (CC), Origanum vulgare (OV), and Brassica nigra (BN) extract