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Preservation of fresh ground beef patties using plant extracts combined with a modified atmosphere packaging

https://doi.org/10.1007/s00217-017-2905-3

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What this work says

Outgoing claims: the papers this work cites, builds on, or argues with.

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Quality characteristics of beef sausage containing pomegranate peels during refrigerated storage

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In vitro estimation of the antibacterial activity and antioxidant capacity of aqueous extracts from grape-seeds (Vitis vinifera L.)

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Natural products as antimicrobial agents

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Green tea and grape seed extracts — Potential applications in food safety and quality

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Addition of tea catechins and vitamin C on sensory evaluation, colour and lipid stability during chilled storage in cooked or raw beef and chicken patties

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Current research in meat color

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Evaluation and predictive modeling of shelf life of minced beef stored in high-oxygen modified atmosphere packaging at different temperatures

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Shelf life and stability traits of traditionally and modified atmosphere packaged ground beef patties treated with lactic acid bacteria, rosemary oleoresin, or both prior to retail display

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Evaluation of the antioxidant activities and nutritional properties of ten edible plant extracts and their application to fresh ground beef

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Influence of natural extracts on the shelf life of modified atmosphere-packaged pork patties

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The impact of packaging system and temperature abuse on the shelf life characteristics of ground beef

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Bio-preservative effect of the essential oil of the endemic Mentha piperita used alone and in combination with BacTN635 in stored minced beef meat

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Plant defence mechanisms and enzymatic transformation products and their potential applications in food preservation: Advantages and limitations

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Stabilization of Beef Meat by a New Active Packaging Containing Natural Antioxidants

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Bactericidal Activities of Health‐Promoting, Food‐Derived Powders Against the Foodborne Pathogens Escherichia coli , Listeria monocytogenes , Salmonella enterica , and Staphylococcus aureus

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Sensory Evaluation of Ground Beef Stored in High‐oxygen Modified Atmosphere Packaging

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Antimicrobial and Antioxidative Strategies to Reduce Pathogens and Extend the Shelf Life of Fresh Red Meats

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Mesophilic and Psychrotrophic Bacteria from Meat and Their Spoilage Potential In Vitro and in Beef

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Antibacterial Spectrum of Plant Polyphenols and Extracts Depending upon Hydroxyphenyl Structure

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What points at this work

Incoming claims: where this work appears in other papers’ reference lists and arguments.

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