Changes in the physiochemical, microbial, and sensory characteristics of fresh pork sausage containing rosemary and green tea extracts during retail display.

Schilling, M W; Pham, A J; Williams, J B; Xiong, Y L; Dhowlaghar, N; Tolentino, A C; Kin, S

Schilling, M W; Pham, A J; Williams, J B; Xiong, Y L; Dhowlaghar, N; Tolentino, A C; Kin, S.

Afiliación

Schilling MW; Department of Food Science, Nutrition and Health Promotion, Mississippi State University, MS, United States. Electronic address: schilling@foodscience.msstate.edu.
Pham AJ; Department of Food Science, Nutrition and Health Promotion, Mississippi State University, MS, United States.
Williams JB; Department of Food Science, Nutrition and Health Promotion, Mississippi State University, MS, United States.
Xiong YL; Department of Animal and Food Sciences, University of Kentucky, Lexington, KY, United States.
Dhowlaghar N; Department of Food Science, Nutrition and Health Promotion, Mississippi State University, MS, United States.
Tolentino AC; Department of Food Science, Nutrition and Health Promotion, Mississippi State University, MS, United States.
Kin S; Department of Food Science, Nutrition and Health Promotion, Mississippi State University, MS, United States.

Meat Sci ; 143: 199-209, 2018 Sep.

Article en En | MEDLINE | ID: mdl-29778983

Asunto(s)

Antioxidantes/química; Camellia sinensis/química; Conservantes de Alimentos/química; Calidad de los Alimentos; Productos de la Carne/análisis; Extractos Vegetales/química; Rosmarinus/química; Animales; Antioxidantes/efectos adversos; Fenómenos Químicos; Comportamiento del Consumidor; Culinaria; Preferencias Alimentarias; Conservantes de Alimentos/efectos adversos; Almacenamiento de Alimentos; Humanos; Productos de la Carne/microbiología; Viabilidad Microbiana; Odorantes; Oxidación-Reducción; Pigmentos Biológicos/análisis; Pigmentos Biológicos/química; Extractos Vegetales/efectos adversos; Hojas de la Planta/química; Análisis de Componente Principal; Sus scrofa; Gusto

Palabras clave

Fresh pork sausage; Natural antioxidants; Principal components analysis; Sensory descriptive

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Extractos Vegetales / Calidad de los Alimentos / Rosmarinus / Camellia sinensis / Conservantes de Alimentos / Productos de la Carne / Antioxidantes Límite: Animals / Humans Idioma: En Revista: Meat Sci Asunto de la revista: CIENCIAS DA NUTRICAO Año: 2018 Tipo del documento: Article Pais de publicación: Reino Unido

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