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Actualización en el uso de antioxidantes naturales derivados de frutas y verduras para prolongar la vida útil de la carne y productos cárneos 195 chilled storage. Meat Sci. 2012; 91:533-9. 54. Hayes J, Stepanyan V, Allen P, O’Grady M, Kerry J. Evaluation of the effects of selected plant-derived nutraceuticals on the quality and shelf-life stability of raw and cooked pork sausages LWT-Food Sci Technol. 2011;44:164-72. 55. Jongberg S, Torngren M, Gunvig A, Skibsted L, Lund M. Effect of green tea or rosemary extract on protein oxidation in Bologna type sausages prepared from oxidatively stressed pork. Meat Sci. 2013; 93: 538-46. 56. Pateiro M, Lorenzo J, Vásquez J, Franco D. Oxidation stability of pig liver paté with increasing levels of natural antioxidants (grape and tea). Antioxidants 2015;4:102-23. 57. Rodriguez-Carpena J, Morcuende D, Estévez M. Avocado by-products as inhibitors of color deterioration and lipid and protein oxidation in raw porcine patties subjected to chilled storage. Meat Sci. 2011;89:166-73.


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