Natural antioxidants to reduce the oxidation process of meat and meat products

Food Res Int. 2019 Jan:115:377-378. doi: 10.1016/j.foodres.2018.11.015. Epub 2018 Nov 10.

¹ Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, Ourense 32900, Spain. Electronic address: jmlorenzo@ceteca.net.
² Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, 225 Duque de Caxias Norte Ave, Jardim Elite, 13635-900 Pirassununga, São Paulo, Brazil.
³ Department of Animal Science, Iowa State University, Ames, IA 50010, USA.
⁴ Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100, Burjassot, València, Spain.

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