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CyTA - Journal of Food Volume 16, 2018 - Issue 1
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Combined effect of the spice and the packaging method on lamb burgers shelf-life made with high value cuts

Efecto combinado de la especia y el método de envasado en la vida útil de hamburguesas de cordero elaboradas con cortes de alto valor

Almudena CózarDepartment of Science and Agroforestry Technology and Genetic, University of Castilla-La Mancha, Higher Technical School of Agricultural Engineering and Forestry, Albacete, Spain;Food Quality Section, Regional Development Institute, University of Castilla-La Mancha, Albacete, SpainORCID Iconhttp://orcid.org/0000-0002-8260-2595View further author information
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Noemí RubioDepartment of Science and Agroforestry Technology and Genetic, University of Castilla-La Mancha, Higher Technical School of Agricultural Engineering and Forestry, Albacete, Spain;Food Quality Section, Regional Development Institute, University of Castilla-La Mancha, Albacete, SpainORCID Iconhttp://orcid.org/0000-0002-9510-4835View further author information
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Herminia VergaraDepartment of Science and Agroforestry Technology and Genetic, University of Castilla-La Mancha, Higher Technical School of Agricultural Engineering and Forestry, Albacete, Spain;Food Quality Section, Regional Development Institute, University of Castilla-La Mancha, Albacete, SpainCorrespondence[email protected]
ORCID Iconhttp://orcid.org/0000-0002-9834-5589View further author information
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Pages 544-552 | Received 02 Oct 2017, Accepted 17 Jan 2018, Published online: 13 Mar 2018

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Herminia Vergara, Almudena Cózar & Noemí Rubio. (2021) Lamb meat burgers shelf life: effect of the addition of different forms of rosemary (Rosmarinus Officinalis L.). CyTA - Journal of Food 19:1, pages 606-613.
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Herminia Vergara, Almudena Cózar & Noemí Rubio. (2020) Effect of adding of different forms of oregano (Origanum vulgare) on lamb meat burgers quality during the storage time. CyTA - Journal of Food 18:1, pages 535-542.
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Almudena Cózar & Herminia Vergara. (2018) Lamb burgers made with low and high value cuts: Effect of the spice added and the packaging method on shelf life. CyTA - Journal of Food 16:1, pages 1115-1124.
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Articles from other publishers (6)

Seyedalireza Kasaiyan, Iasmin Ferreira, Luz H. Villalobos-Delgado, Samuel Rigueiro, Irma Caro, Roberto Bermúdez & Javier Mateo. (2023) Oxidative Effects of Raw Chickpea in Reformulated Pork Patties: Level of Chickpea, Temperature, and Use of Selected Natural Antioxidants. Processes 11:7, pages 2062.
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Gabriel Olvera-Aguirre, Ángel Trinidad Piñeiro-Vázquez, José Roberto Sanginés-García, Adriana Sánchez Zárate, Angélica Alejandra Ochoa-Flores, Maira Rubi Segura-Campos, Einar Vargas-Bello-Pérez & Alfonso Juventino Chay-Canul. (2023) Using plant-based compounds as preservatives for meat products: A review. Heliyon 9:6, pages e17071.
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Elena M. Gómez-Sáez, Gonzalo L. Alonso & Herminia Vergara. (2023) Effect of rosemary addition on the sensorial and physicochemical qualities of dry-cured ham slices. Measurement of camphor transfer. European Food Research and Technology 249:5, pages 1235-1246.
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Chiara Purgatorio, Annalisa Serio, Clemencia Chaves‐López, Chiara Rossi & Antonello Paparella. (2022) An overview of the natural antimicrobial alternatives for sheep meat preservation. Comprehensive Reviews in Food Science and Food Safety 21:5, pages 4210-4250.
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María Belén Linares, Almudena Cózar, María Dolores Garrido & Herminia Vergara. (2020) Nutritional Attributes and Sensory Quality during Storage Time of Spiced Lamb Burgers from Manchego Spanish Breed. Foods 9:10, pages 1466.
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Azadeh Rashidimehr, Ali Fazlara, Mehdi Zarei, Mehdi Pourmehdi & Mohammad Noshad. (2019) Use of essential oils and vacuum packaging as a way to extend shelf life of burgers from surimi. Foods and Raw Materials, pages 301-310.
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