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Antimicrobial effects of curcumin against L. monocytogenes,S.aureus,S.Typhimurium and E.coli O157:H7 pathogens in minced meat
curcumin antimicrobial effect foodborne pathogen minced meat
2016/6/3
The aim of this study was to determine the antimicrobial efficacy of curcumin, one of the active components of the Curcuma longa (turmeric) plant, against food pathogens in a minced meat medium. Salmo...
Combined effect of lactic acid, bioactive components and modified atmosphere packaging on the quality of minced meat
beef dihydroquercetin linalool biogenic amines
2016/2/23
The quality of minced beef was improved. Combinations of modified atmosphere packaging (MAP) and vacuum packaging (VP) with lactic acid (LA), dihydroquercetin (DHQ) and linalool (LIN) mixes were used ...
Evaluation of the Morphologic Method for the Detection of Animal and Herbal Content in Minced Meat
histology meat adulteration soya chicken gizzard
2015/12/30
The quantitative and qualitative accuracy of the routine histological method for the determination of unauthorised
animal and herbal content in minced meat was to evaluated. Laboratory adulterated m...
Stabilization of minced meat colour by carbon monoxide
carbon monoxide colour packaging minced meat
2014/3/3
The effect of carbon monoxide was studied on the colour stabilisation of minced meat and on oxidation of lipids. The meat colour was evaluated using reflectance spectrophotometry and video image analy...