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ijfs3162-sup-0001-FigureS1-S4.docWord document3451KFigure S1. (a) Combined effect of oxygen absorber and chitosan on TVC populations in minced meat stored at 4 °C. (b) Combined effect of oxygen absorber and chitosan on Pseudomonas spp. populations in minced meat stored at 4 °C. (c) Combined effect of oxygen absorber and chitosan on Brochothrix thermosphacta populations in minced meat stored at 4 °C. (d) Combined effect of oxygen absorber and chitosan on Enterobacteriaceae populations in minced meat stored at 4 °C. (e) Combined effect of oxygen absorber and chitosan on LAB populations in minced meat stored at 4 °C. Figure S2. (a) Combined effect of oxygen absorber and chitosan on minced meat odour stored at 4 °C. (b) Combined effect of oxygen absorber and chitosan on minced meat taste stored at 4 °C. Figure S3. Combined effect of oxygen absorber and chitosan on degree of lipid oxidation in minced meat stored at 4 °C. Figure S4. (a) Combined effect of oxygen absorber and chitosan on colour L* of minced meat stored at 4 °C. (b) Combined effect of oxygen absorber and chitosan on colour a* of minced meat stored at 4 °C. (c) Combined effect of oxygen absorber and chitosan on colour b* of minced meat stored at 4 °C.

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