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Retail display of beef steaks coated with monolayer and bilayer chitosan-gelatin composites

Giselle Pereira Cardoso1, Monalisa Pereira Dutra Andrade1, Lorena Mendes Rodrigues2

  • 1Instituto de Ciência e Tecnologia, Universidade Federal dos Vales de Jequitinhonha e Mucuri (UFVJM), Campus JK, Diamantina, Minas Gerais 39100-000, Brazil.

Meat Science
|February 25, 2019
PubMed

Keywords:
AntimicrobialAntioxidantColorEdible coatingMyoglobin redox formsSensorial analysis

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