Wine industry residues extracts as natural antioxidants in raw and cooked chicken meat during frozen storage.

@article{Selani2011WineIR,
  title={Wine industry residues extracts as natural antioxidants in raw and cooked chicken meat during frozen storage.},
  author={Miriam Mabel Selani and Carmen Josefina Contreras-Castillo and Ligianne Din Shirahigue and Cl{\'a}udio Rosa Gallo and Manuel Salvador Vicente Plata-Oviedo and N D Montes-Villanueva},
  journal={Meat science},
  year={2011},
  volume={88 3},
  pages={397-403}
}
The effect of Isabel (IGE) and Niagara (NGE) grape seed and peel extracts on lipid oxidation, instrumental colour, pH and sensory properties of raw and cooked processed chicken meat stored at -18°C for nine months was evaluated. The pH of raw and cooked samples was not affected by the addition of grape extracts. IGE and NGE were effective in inhibiting the lipid oxidation of raw and cooked chicken meat, with results comparable to synthetic antioxidants. The extracts caused alterations in colour… CONTINUE READING
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