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Effects of grape seed extract on meat color and premature browning of meat patties in high-oxygen packaging

YANG Xiao-yin XU Bao-chen LEI Hong-mei LUO Xin ZHU Li-xian ZHANG Yi-min MAO Yan-wei LIANG Rong-rong

农业科学学报（英文）2022，Vol.21Issue(8)：2445-2455,11.

农业科学学报（英文）2022，Vol.21Issue(8)：2445-2455,11.DOI:10.1016/S2095-3119(21)63854-6

Effects of grape seed extract on meat color and premature browning of meat patties in high-oxygen packaging

YANG Xiao-yin ¹XU Bao-chen ²LEI Hong-mei ¹LUO Xin ²ZHU Li-xian ¹ZHANG Yi-min ¹MAO Yan-wei ²LIANG Rong-rong¹

作者信息

1. Laboratory of Beef Processing and Quality Control,College of Food Science and Engineering,Shandong Agricultural University,Tai'an 271018,P.R.China
2. National R&D Center for Beef Processing Technology,Tai'an 271018,P.R.China
折叠

摘要

关键词

ground meat patties/grape seed extract/meat color/premature browning/high oxygen packaging/lipid oxidation

Key words

ground meat patties/grape seed extract/meat color/premature browning/high oxygen packaging/lipid oxidation

引用本文复制引用

YANG Xiao-yin,XU Bao-chen,LEI Hong-mei,LUO Xin,ZHU Li-xian,ZHANG Yi-min,MAO Yan-wei,LIANG Rong-rong..Effects of grape seed extract on meat color and premature browning of meat patties in high-oxygen packaging[J].农业科学学报（英文）,2022,21(8):2445-2455,11.

基金项目

This work was supported by the National Natural Science Foundation of China(31871731),the Key Technology Research and Development Program of Shandong,China(2019GNC106050),the China Agriculture Research System of MOF and MARA(CARS-37),and the Key Technology Research and Development Program of Binzhou City,China(2019ZDYF010). （31871731）

农业科学学报（英文）

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ISSN：2095-3119

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