Effect of the smoking using Brazilian reforestation woods on volatile organic compounds, lipid oxidation, microbiological and hedonic quality of bacons during shelf life

The aim of this study was to investigate the effect of using different reforestation woods (Acacia mearnsii and Eucalyptus citriodora) on the formation of volatile organic compounds and to evaluate the changes in the lipid fraction (peroxide value and thiobarbituric acid reactive substances), microb...

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Bibliographic Details
Published in:	Meat science Vol. 164; p. 108110
Main Authors:	Merlo, Thais Cardoso, da Cruz Antonio, Jéssica, Savian, Taciana Villela, Villegas, Cristian, Dargelio, Mariana Damiames Baccarin, da Silva Pinto, Jair Sebastião, Alencar, Severino Matias de, Rodrigues, Ana Luiza Rosa, Saldaña, Erick, Contreras-Castillo, Carmen J.
Format:	Journal Article
Language:	English
Published:	England Elsevier Ltd 01-06-2020
Subjects:	Acacia Animals Antimicrobial Antioxidant Brazil Consumer Behavior Eucalyptus Eucalyptus citriodora Female Food Handling - methods Food Storage Humans Lipid Metabolism Male Meat Products - analysis Meat Products - microbiology Oxidation-Reduction Smoke Smoked bacon SPME GC-MS Swine Thiobarbituric Acid Reactive Substances - analysis Volatile Organic Compounds - analysis Wood Brazil Antimicrobial SPME GC-MS Antioxidant Smoked bacon Eucalyptus citriodora
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