Effect of dipping in pomegranate (Punica granatum) fruit juice phenolic solution on the shelf life of chicken meat under refrigerated storage (4°C).
Vaithiyanathan, S
Effect of dipping in pomegranate (Punica granatum) fruit juice phenolic solution on the shelf life of chicken meat under refrigerated storage (4°C). [electronic resource] - Meat science Jul 2011 - 409-14 p. digital
Publication Type: Evaluation Study; Journal Article
1873-4138
10.1016/j.meatsci.2011.01.019 doi
Animals
Bacterial Load--drug effects
Beverages--analysis
Chickens
Female
Flavonoids--chemistry
Food Handling--methods
Food Microbiology
Food Preservatives--chemistry
Fruit--chemistry
Gram-Negative Aerobic Bacteria--drug effects
Humans
Lythraceae--chemistry
Meat--analysis
Microbial Viability--drug effects
Muscle Proteins--chemistry
Oxidation-Reduction
Phenols--chemistry
Plant Extracts--chemistry
Polyphenols
Refrigeration
Sensation
Sulfhydryl Compounds--analysis
Thiobarbituric Acid Reactive Substances--analysis
Effect of dipping in pomegranate (Punica granatum) fruit juice phenolic solution on the shelf life of chicken meat under refrigerated storage (4°C). [electronic resource] - Meat science Jul 2011 - 409-14 p. digital
Publication Type: Evaluation Study; Journal Article
1873-4138
10.1016/j.meatsci.2011.01.019 doi
Animals
Bacterial Load--drug effects
Beverages--analysis
Chickens
Female
Flavonoids--chemistry
Food Handling--methods
Food Microbiology
Food Preservatives--chemistry
Fruit--chemistry
Gram-Negative Aerobic Bacteria--drug effects
Humans
Lythraceae--chemistry
Meat--analysis
Microbial Viability--drug effects
Muscle Proteins--chemistry
Oxidation-Reduction
Phenols--chemistry
Plant Extracts--chemistry
Polyphenols
Refrigeration
Sensation
Sulfhydryl Compounds--analysis
Thiobarbituric Acid Reactive Substances--analysis