Effect of Edible and Active Coating (with Rosemary and Oregano Essential Oils) on Beef Characteristics and Consumer Acceptability

The effects of an alginate-based edible coating containing natural antioxidants (rosemary and oregano essential oils) on lipid oxidation, color preservation, water losses, texture and pH of beef steaks during 14 days of display were studied. The essential oil, edible coating and beef antioxidant act...

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Bibliographic Details
Published in:	PloS one Vol. 11; no. 8; p. e0160535
Main Authors:	Vital, Ana Carolina Pelaes, Guerrero, Ana, Monteschio, Jessica de Oliveira, Valero, Maribel Velandia, Carvalho, Camila Barbosa, de Abreu Filho, Benício Alves, Madrona, Grasiele Scaramal, do Prado, Ivanor Nunes
Format:	Journal Article
Language:	English
Published:	United States Public Library of Science 09-08-2016 Public Library of Science (PLoS)
Subjects:	Acceptability Alginates - chemistry Alginic acid Analysis Animal sciences Animals Antioxidants Antioxidants (Nutrients) Antioxidants - chemistry Beef Biology and Life Sciences Cattle Coating effects Coatings Color Consumer Behavior Engineering and Technology Essences and essential oils Essential oils Flavor Food industry Food packaging Food Preservation - methods Food processing industry Food Quality Food safety Food science Food Storage Free radicals Glucuronic Acid - chemistry Health aspects Hexuronic Acids - chemistry Hydrogen-Ion Concentration Influence Lipid peroxidation Lipids Lipids - chemistry Male Meat Meat quality Mechanical Phenomena Medicine and Health Sciences Odor Odors Oils & fats Oils, Volatile - chemistry Oregano Origanum Origanum - chemistry Oxidation Oxidation-Reduction Physical Sciences Preservation Proteins Red Meat Research and Analysis Methods Rosemary Rosmarinus Rosmarinus - chemistry Zoology Brazil
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