Mexican oregano essential oils as alternatives to butylated hydroxytoluene to improve the shelf life of ground beef

Mexican oregano essential oils as alternatives to butylated hydroxytoluene to improve the shelf life of ground beef

Abstract Oregano essential oils from Lippia berlandieri Schauer (Lb) and Poliomintha longiflora Gray (Pl) were tested against the antioxidant butylated hydroxytoluene (Bht) to evaluate effects on the shelf life of ground beef (GB) over 7 days of storage at 4°C. The treatments were GB1 = GB control,...

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Bibliographic Details
Main Authors: Jesús A. Cantú‐Valdéz, Guadalupe Gutiérrez‐Soto, Carlos A. Hernández‐Martínez, Sugey R. Sinagawa‐García, Armando Quintero‐Ramos, Michael E. Hume, Daniela D. Herrera‐Balandrano, Gerardo Méndez‐Zamora
Format: Article
Language:English
Published: Wiley 2020-08-01
Series:Food Science & Nutrition
Subjects:
antioxidant
essential
microbiology
sensory
texture
Online Access:https://doi.org/10.1002/fsn3.1767

Internet

https://doi.org/10.1002/fsn3.1767

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