Hyperbaric storage at variable room temperature – a new preservation methodology for minced meat compared to refrigeration-Reference-Cited by-同舟云学术

Hyperbaric storage at variable room temperature – a new preservation methodology for minced meat compared to refrigeration

Published:2019-02-04 Issue:7 Volume:99 Page:3276-3282
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Fernandes Pedro AR¹,Moreira Sílvia A¹,Santos Mauro D¹^ORCID,Duarte Ricardo V¹,Santos Diana I¹,Inácio Rita S¹,Alves Susana P²,Bessa Rui JB²^ORCID,Delgadillo Ivonne¹,Saraiva Jorge A¹^ORCID

Affiliation:

1. QOPNA, Departamento de QuímicaUniversidade de Aveiro, Campus Universitário de Santiago Aveiro Portugal

2. CIISA – Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de LisboaPólo Universitário do Alto da Ajuda Lisbon Portugal

Funder

Fundação para a Ciência e a Tecnologia

Federación Española de Enfermedades Raras

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.9540

Reference27 articles.

1. Effect of adding essential oils of coriander (Coriandrum sativum L.) and hyssop (Hyssopus officinalis L.) on the shelf life of ground beef

2. The effects of modified atmosphere gas composition on microbiological criteria, color and oxidation values of minced beef meat