Changes in the Volatile Composition of Fresh Pork Sausage with Natural Antioxidants During Long-Term Frozen Storage
Pre-rigor meat was formulated into fresh pork sausages with a combination of synthetic antioxidants (butylated hydroxyanisole, butylated hydroxytoluene, and propyl gallate) or the same synthetic antioxidants in combination with rosemary (R, 1500, 2000, 2500 mg/kg) and green tea (G, 100, 200, 300 mg/...
Main Authors: | A.C. Tolentino, A. J. Pham-Mondala, J. B. Williams, N. Dhowlaghar, Thu Dinh, Wes Schilling, Yan Campbell, Youling L. Xiong |
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Format: | Article |
Language: | English |
Published: |
Iowa State University Digital Press
2019-06-01
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Series: | Meat and Muscle Biology |
Subjects: | |
Online Access: | https://www.iastatedigitalpress.com/mmb/article/id/9108/ |
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