Effect of grape seed extract on storage stability of buffalo veal slices at refrigeration temperature (4 ± 1°C)

Products prepared from buffalo veal being low in fat content, needs to be incorporated with additional fat to improve the quality, which challenges the oxidative stability. The grape seed extract (GSE) has been observed to have an antioxidant activity but its overall effect on product features is no...

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Veröffentlicht in:	Journal of food safety 2018-10, Vol.38 (5), p.n/a
Hauptverfasser:	Singh, Pradeep Kumar, Ahlawat, Satyavir Singh, Sharma, Diwakar Prasad, Jairath, Gauri, Pathera, Ashok
Format:	Artikel
Sprache:	eng
Schlagworte:	Antioxidants Color Fatty acids Flavor Food safety Grapes Meat Meat products Microorganisms Organic chemistry Plant extracts Product design Product specifications Refrigeration Seeds Sensory evaluation Shelf life Spoilage Storage stability Thiobarbituric acid Veal Yeast Yeasts
Online-Zugang:	Volltext
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