Use of herbal extracts in preservation of meat products | Upotreba biljnih ekstrakta u konzervisanju proizvoda od mesa
2020
Kurćubić, Vladimir | Vesković, Slavica
The aim of this paper is to demonstrate the use of herbal extracts asantimicrobial and antioxidant agents in the processing of meat products. Theactivities of micro-organisms and lipid oxidation are the main causes of reducedshelf life and breakdown of meat products. The development of microorganisms inmeat products also leads to the development of foodborne diseases. Oxidation oflipids in meat products leads to the formation of unpleasant taste and undesirablechemical compounds. Plants, spices, fruits and vegetables, ie. their extracts and oilsare a proven good source of various phenolic compounds (flavonoids, terpenoids,carotenoids). Incorporated into meat products can extend their shelf life and keepthem safe.
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