Antioxidants are used to minimize the oxidative changes in meat and meat products.
Oxidative changes may have negative effects on the quality of meat and meat products …

In response to recent claims that synthetic antioxidants have the potential to cause
toxicological effects and consumers' increased interest in purchasing natural products, the …

The study was designed to evaluate the physico-chemical, microbial and sensorial quality of
beef incorporated with different levels of vinegar at refrigerated storage (4±1ºC). Fresh beef …

Beef meat is a spoilage susceptible product due to its high protein content. In the current
study the antioxidant and antibacterial properties of the edible chitosan coating containing …

Objective: This review describes the antioxidant activity of flavonoids as a subgroup of
polyphenols and a partial or entire substitute for synthetic antioxidants. Materials and …

The aim of this research was to fabricate an active paper containing encapsulated cumin
seed essential oil (CSEO) for shelf-life extension of beef hamburger. CSEO-loaded …

Ethanol and water extracts were prepared from defatted cranberry pomace by pressurized
liquid extraction and tested in bacterial cultures of L. monocytogenes, B. thermospacta, P …

The effect of Moringa oleifera leaf extract (MLE) on the physicochemical properties of raw
beef stored in modified atmosphere packaging (MAP) under 12 days of refrigerated …

Physicochemical, microbiological and sensorial qualities of cooked pork patty coated with
pectin-based material containing green tea leaf extract powder were studied. Cooked pork …

This study was aimed at the comparison of the effects of green tea extract (GTE) added with
different techniques (direct addition, edible coating and encapsulation) on quality …