Effects of Chitosan Coating with Green Tea Aqueous Extract on Lipid Oxidation and Microbial Growth in Pork Chops during Chilled Storage

Lipid oxidation and microbial growth are the major causes of meat quality deterioration. Natural ingredients in meat products have been proposed as a strategy to prevent quality deterioration during cold storage. This study aimed to assess the effects of added chitosan coating, alone and in combinat...

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Bibliographic Details
Main Authors: Eduardo Montaño-Sánchez, Brisa del Mar Torres-Martínez, Rey David Vargas-Sánchez, Nelson Huerta-Leidenz, Armida Sánchez-Escalante, María J. Beriain, Gastón R. Torrescano-Urrutia
Format: Article
Language:English
Published: MDPI AG 2020-06-01
Series:Foods
Subjects:
Online Access:https://www.mdpi.com/2304-8158/9/6/766