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- Monteschio, Jessica de Oliveira, et al. Show all 8 Authors
- Meat science 2018 v.143 pp. 153-158
- antioxidants; beef; coatings; consumer acceptance; consumer preferences; cooked foods; edible films; essential oils; flavor; oregano; purchasing; rosemary; shelf life; steaks; willingness to pay
- ... Fresh animal products are highly perishable and characterized by a short shelf-life. Edible coatings with natural antioxidants (essential oils: EOs) could improve stability, ensure quality, and increase the shelf-life of fresh products. Due to the strong flavor of EOs, their use should consider consumer preferences and sensory acceptability. This study evaluated the effects of edible coating (with ...