Chitosan coating with grape peel extract: A promising coating to enhance the freeze-thaw stability of beef.

Cao, Yinjuan; Song, Zhaoyang; Dong, Chunjuan; Yu, Qunli; Han, Ling

Cao, Yinjuan; Song, Zhaoyang; Dong, Chunjuan; Yu, Qunli; Han, Ling.

Afiliación

Cao Y; College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China.
Song Z; College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China.
Dong C; College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China.
Yu Q; College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China. Electronic address: yuqunli9394@163.com.
Han L; College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China.

Meat Sci ; 204: 109262, 2023 Oct.

Article en En | MEDLINE | ID: mdl-37356417

Asunto(s)

Quitosano; Vitis; Animales; Bovinos; Conservación de Alimentos/métodos; Quitosano/química; Congelación; Bacterias; Extractos Vegetales/química

Palabras clave

Beef; Chitosan coating; Freezethaw cycle; Grape peel extract; Microbial diversity; Quality

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Vitis / Quitosano Límite: Animals Idioma: En Revista: Meat Sci Asunto de la revista: CIENCIAS DA NUTRICAO Año: 2023 Tipo del documento: Article País de afiliación: China Pais de publicación: Reino Unido

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