000079088 001__ 79088
000079088 005__ 20190709135606.0
000079088 0247_ $$2doi$$a10.1016/j.meatsci.2018.04.035
000079088 0248_ $$2sideral$$a106382
000079088 037__ $$aART-2018-106382
000079088 041__ $$aeng
000079088 100__ $$aVital, Ana Carolina Pelaes
000079088 245__ $$aConsumer profile and acceptability of cooked beef steaks with edible and active coating containing oregano and rosemary essential oils
000079088 260__ $$c2018
000079088 5060_ $$aAccess copy available to the general public$$fUnrestricted
000079088 5203_ $$aFresh animal products are highly perishable and characterized by a short shelf-life. Edible coatings with natural antioxidants (essential oils: EOs) could improve stability, ensure quality, and increase the shelf-life of fresh products. Due to the strong flavor of EOs, their use should consider consumer preferences and sensory acceptability. This study evaluated the effects of edible coating (with oregano and rosemary essential oil) on beef in relation to consumer preferences, besides the determination of habits of consumption and buying intentions of consumers. Acceptability scores from three clusters of consumers was described. Coating with oregano was the preferred. The higher consumer acceptance and willingness to buy this product indicate a great potential and possibility of using coatings with essential oils in fresh animal products.
000079088 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000079088 590__ $$a3.483$$b2018
000079088 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b28 / 135 = 0.207$$c2018$$dQ1$$eT1
000079088 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000079088 700__ $$0(orcid)0000-0001-6420-6364$$aGuerrero, Ana$$uUniversidad de Zaragoza
000079088 700__ $$aKempinski, Emilia Maria Barbosa Carvalho
000079088 700__ $$aMonteschio, Jessica de Oliveira
000079088 700__ $$aSary, Cesar
000079088 700__ $$aRamos, Tatiane Rogelio
000079088 700__ $$0(orcid)0000-0002-8180-8663$$aCampo, María del Mar$$uUniversidad de Zaragoza
000079088 700__ $$aPrado, Ivanor Nunes do
000079088 7102_ $$12008$$2700$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Producción Animal
000079088 773__ $$g143 (2018), 153-158$$pMeat sci.$$tMeat Science$$x0309-1740
000079088 8564_ $$s305215$$uhttp://zaguan.unizar.es/record/79088/files/texto_completo.pdf$$yPostprint
000079088 8564_ $$s58894$$uhttp://zaguan.unizar.es/record/79088/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
000079088 909CO $$ooai:zaguan.unizar.es:79088$$particulos$$pdriver
000079088 951__ $$a2019-07-09-12:20:10
000079088 980__ $$aARTICLE