Use of natural antioxidants in dairy and meat products: a review of sensory and instrumental analyses

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Show simple item record Cottone, Elyse 2009-12-10T16:11:10Z 2009-12-10T16:11:10Z 2009-12-10T16:11:10Z
dc.description.abstract Oxidative deterioration is a significant contributing factor to the limited shelf life of foods containing lipids. The lipids in meats and dairy products make them susceptible to oxidation, limiting the amount of time that such products can be stored before a change in the sensory properties is evident. The use of rosemary oleoresin in meat products and fried foods has been extensively researched and used in commercialized foods. Since dry cheese and dairy products also contain lipids that are highly susceptible to oxidation, the use of a natural rosemary oleoresin may be beneficial in increasing the shelf life and sensory acceptability of these products as well. The overall objective of this report was to review the uses of a natural antioxidant, rosemary oleoresin, to inhibit oxidation and sensory changes in dairy and meat products and determine which areas need further study. en_US
dc.language.iso en_US en_US
dc.publisher Kansas State University en
dc.subject oleoresin en_US
dc.subject dairy en_US
dc.subject natural antioxidants en_US
dc.subject meats en_US
dc.subject sensory quality en_US
dc.subject chemical quality en_US
dc.title Use of natural antioxidants in dairy and meat products: a review of sensory and instrumental analyses en_US
dc.type Report en_US Master of Science en_US
dc.description.level Masters en_US
dc.description.department Food Science Institute, Human Nutrition en_US
dc.description.advisor Koushik Adhikari en_US
dc.subject.umi Agriculture, Food Science and Technology (0359) en_US 2009 en_US December en_US

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