Incorporation of copaiba and oregano essential oils on the shelf life of fresh ground beef patties under display: Evaluation of their impact on quality parameters and sensory attributes.

Autor: Leite SMB; Department of Animal Science, Federal University of Roraima, Boa Vista, Roraima, Brazil., da Silva Assunção EM; Department of Animal Science, Federal University of Roraima, Boa Vista, Roraima, Brazil., Alves AVDNG; Department of Animal Science, Federal University of Roraima, Boa Vista, Roraima, Brazil., de Souza Maciel E; Department of Animal Science, Federal University of Roraima, Boa Vista, Roraima, Brazil., de Moraes Pinto LA; Department of Animal Science, Federal University of Paraná, Palotina, Paraná, Brazil., Kaneko IN; Department of Animal Science, Federal University of Rondônia Foundation, Rondônia, Brazil., Guerrero A; Facultad de Veterinaria, Departamento Producción y Sanidad Animal, Universidad Cardenal Herrera-CEU, CEU Universities, Alfara del Patriarca, Valencia, España, Spain., Correa APF; Biodiversity Study Center, Federal University of Roraima, Boa Vista, Roraima, Brazil., Müller Fernandes JI; Department of Animal Science, Federal University of Paraná, Palotina, Paraná, Brazil., Lopes NP; Department of Animal Science, Federal University of Roraima, Boa Vista, Roraima, Brazil., Vital MJS; Biodiversity Study Center, Federal University of Roraima, Boa Vista, Roraima, Brazil., Monteschio JO; Department of Animal Science, Federal University of Roraima, Boa Vista, Roraima, Brazil.

Publikováno v: PloS one [PLoS One] 2022 Aug 10; Vol. 17 (8), pp. e0272852. Date of Electronic Publication: 2022 Aug 10 (Print Publication: 2022).