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Meatloaf with Semi-dry Vegetables: A Study of Processing and Preservation
2015
Journal of Food Processing & Technology
unpublished
This study evaluated the synergic effects of MAP, essential oils (nutmeg and laurel) and Na-lactate on shelf-life extension of a ready-to-cook fresh meal based on meatloaf and semi-dried vegetables. Microbial and sensory qualities, pH and gas composition were assessed during the storage at 4°C. Surface treatments of meat with Na-lactate solution alone or combined with the essential oils, under MAP, increased the shelf life to more than 5 and 7 days, respectively, compared to the control that
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