Refrigerated storage of pork meat sprayed with rosemary extract and ascorbic acid

Refrigerated storage of pork meat sprayed with rosemary extract and ascorbic acid

ABSTRACT: There is an increasing consumer demand to avoid the use of synthetic additives like many antioxidants currently added to food. The objective of this study was to determine the effect of spraying ascorbic acid, rosemary extract and a combination of both on pork meat during refrigerated stor...

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Bibliographic Details
Main Authors: Flavia Perlo, Romina Fabre, Patricia Bonato, Carolina Jenko, Osvaldo Tisocco, Gustavo Teira
Format: Article
Language:English
Published: Universidade Federal de Santa Maria 2018-04-01
Series:Ciência Rural
Subjects:
antioxidantes
oxidação
armazenamento
qualidade de carne.
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782018000400751&lng=en&tlng=en

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