Improvement of Color and Oxidative Stabilities in Nellore Bull Dark Meat in High-Oxygen Package by Lactate and Rosemary Oil Extract.

Autor: Ribeiro CCS; Agri-Food Industry, Food and Nutrition, Luiz de Queiroz College of Agriculture, University of Sao Paulo, Piracicaba 13418-900, Brazil.; Núcleo de Apoio Técnico ao Ensino, Pesquisa e Extensão, Institute of Environmental, Chemical and Pharmaceutical Sciences, Federal University of Sao Paulo, Diadema 09972-270, Brazil., Guimarães KA; Agri-Food Industry, Food and Nutrition, Luiz de Queiroz College of Agriculture, University of Sao Paulo, Piracicaba 13418-900, Brazil., Delgado EF; Department of Animal Science, Luiz de Queiroz College of Agriculture, University of Sao Paulo, Piracicaba 13418-900, Brazil., Balieiro JCC; Department of Nutrition and Animal Production, School of Veterinary Medicine and Animal Science, University of Sao Paulo, Sao Paulo 13635-900, Brazil., Venturini AC; Department of Pharmaceutical Sciences, Institute of Environmental, Chemical and Pharmaceutical Sciences, Federal University of Sao Paulo, Diadema 09913-030, Brazil., Castillo CJC; Agri-Food Industry, Food and Nutrition, Luiz de Queiroz College of Agriculture, University of Sao Paulo, Piracicaba 13418-900, Brazil.

Publikováno v: Foods (Basel, Switzerland) [Foods] 2023 Mar 18; Vol. 12 (6). Date of Electronic Publication: 2023 Mar 18.