Ethanolic Extract of Moringa stenopetala Leaves Enhances the Quality Characteristics and Shelf-Life of Vacuum-Packed Pork Patty during Refrigeration Storage
Studies reported that the moringa plant provides various bioactive compounds. The present study investigated the effect of an ethanolic extract of leaves (MLE) on the storage consistency of vacuum-packed pork patty during refrigeration storage (4°C). Four treatments prepared were: control (without a...
Saved in:
| Published in | Preventive nutrition and food science Vol. 26; no. 3; pp. 357 - 365 |
|---|---|
| Main Authors | , , , |
| Format | Journal Article |
| Language | English |
| Published |
Korea (South)
한국식품영양과학회
30.09.2021
The Korean Society of Food Science and Nutrition |
| Subjects | |
| Online Access | Get full text |
| ISSN | 2287-1098 2287-8602 |
| DOI | 10.3746/PNF.2021.26.3.357 |
Cover
| Abstract | Studies reported that the moringa plant provides various bioactive compounds. The present study investigated the effect of an ethanolic extract of
leaves (MLE) on the storage consistency of vacuum-packed pork patty during refrigeration storage (4°C). Four treatments prepared were: control (without any preservative) and patties blended with 0.1% MLE (MLE1), 0.05% MLE (MLE2), and 0.2% potassium sorbate (PS). Patties incorporated with 0.05 and 0.1% MLE scored significantly lower (
<0.05) pH values compared with the control at the final storage time and thiobarbituric acid reactive values as compared to both the control and PS treated patties throughout the study period. Moreover, patties added with MLE had a significantly lower (
<0.05) total plate count than the control and the count decreased concomitantly with an increase in MLE concentration. The addition of MLE (0.1 and 0.05%) presented significantly higher (
<0.05) redness (a*) values than the control across storage time. Sensory attributes of samples did not vary significantly (
>0.05), and all treatments had similar overall acceptability scores during storage. In conclusion, incorporation of 0.1% and 0.05% MLE suppressed microbial growth and delayed the onset of oxidative rancidity in pork patties during storage without any effect on the sensorial properties and overall acceptability. As an organic preservative, MLE can help in extending the shelf life of pork patties to satisfy the demands of modern consumers for organic, healthy, and safe food ingredients. |
|---|---|
| AbstractList | Studies reported that the moringa plant provides various bioactive compounds. The present study investigated the effect of an ethanolic extract of
leaves (MLE) on the storage consistency of vacuum-packed pork patty during refrigeration storage (4°C). Four treatments prepared were: control (without any preservative) and patties blended with 0.1% MLE (MLE1), 0.05% MLE (MLE2), and 0.2% potassium sorbate (PS). Patties incorporated with 0.05 and 0.1% MLE scored significantly lower (
<0.05) pH values compared with the control at the final storage time and thiobarbituric acid reactive values as compared to both the control and PS treated patties throughout the study period. Moreover, patties added with MLE had a significantly lower (
<0.05) total plate count than the control and the count decreased concomitantly with an increase in MLE concentration. The addition of MLE (0.1 and 0.05%) presented significantly higher (
<0.05) redness (a*) values than the control across storage time. Sensory attributes of samples did not vary significantly (
>0.05), and all treatments had similar overall acceptability scores during storage. In conclusion, incorporation of 0.1% and 0.05% MLE suppressed microbial growth and delayed the onset of oxidative rancidity in pork patties during storage without any effect on the sensorial properties and overall acceptability. As an organic preservative, MLE can help in extending the shelf life of pork patties to satisfy the demands of modern consumers for organic, healthy, and safe food ingredients. Studies reported that the moringa plant provides various bioactive compounds. The present study investigated the effect of an ethanolic extract of Moringa stenopetala leaves (MLE) on the storage consistency of vacuum-packed pork patty during refrigeration storage (4°C). Four treatments prepared were: control (without any preservative) and patties blended with 0.1% MLE (MLE1), 0.05% MLE (MLE2), and 0.2% potassium sorbate (PS). Patties incorporated with 0.05 and 0.1% MLE scored significantly lower (P<0.05) pH values compared with the control at the final storage time and thiobarbituric acid reactive values as compared to both the control and PS treated patties throughout the study period. Moreover, patties added with MLE had a significantly lower (P<0.05) total plate count than the control and the count decreased concomitantly with an increase in MLE concentration. The addition of MLE (0.1 and 0.05%) presented significantly higher (P<0.05) redness (a*) values than the control across storage time. Sensory attributes of samples did not vary significantly (P>0.05), and all treatments had similar overall acceptability scores during storage. In conclusion, incorporation of 0.1% and 0.05% MLE suppressed microbial growth and delayed the onset of oxidative rancidity in pork patties during storage without any effect on the sensorial properties and overall acceptability. As an organic preservative, MLE can help in extending the shelf life of pork patties to satisfy the demands of modern consumers for organic, healthy, and safe food ingredients. KCI Citation Count: 0 Studies reported that the moringa plant provides various bioactive compounds. The present study investigated the effect of an ethanolic extract of Moringa stenopetala leaves (MLE) on the storage consistency of vacuum-packed pork patty during refrigeration storage (4°C). Four treatments prepared were: control (without any preservative) and patties blended with 0.1% MLE (MLE1), 0.05% MLE (MLE2), and 0.2% potassium sorbate (PS). Patties incorporated with 0.05 and 0.1% MLE scored significantly lower ( P <0.05) pH values compared with the control at the final storage time and thiobarbituric acid reactive values as compared to both the control and PS treated patties throughout the study period. Moreover, patties added with MLE had a significantly lower ( P <0.05) total plate count than the control and the count decreased concomitantly with an increase in MLE concentration. The addition of MLE (0.1 and 0.05%) presented significantly higher ( P <0.05) redness (a*) values than the control across storage time. Sensory attributes of samples did not vary significantly ( P >0.05), and all treatments had similar overall acceptability scores during storage. In conclusion, incorporation of 0.1% and 0.05% MLE suppressed microbial growth and delayed the onset of oxidative rancidity in pork patties during storage without any effect on the sensorial properties and overall acceptability. As an organic preservative, MLE can help in extending the shelf life of pork patties to satisfy the demands of modern consumers for organic, healthy, and safe food ingredients. Studies reported that the moringa plant provides various bioactive compounds. The present study investigated the effect of an ethanolic extract of Moringa stenopetala leaves (MLE) on the storage consistency of vacuum-packed pork patty during refrigeration storage (4°C). Four treatments prepared were: control (without any preservative) and patties blended with 0.1% MLE (MLE1), 0.05% MLE (MLE2), and 0.2% potassium sorbate (PS). Patties incorporated with 0.05 and 0.1% MLE scored significantly lower (P<0.05) pH values compared with the control at the final storage time and thiobarbituric acid reactive values as compared to both the control and PS treated patties throughout the study period. Moreover, patties added with MLE had a significantly lower (P<0.05) total plate count than the control and the count decreased concomitantly with an increase in MLE concentration. The addition of MLE (0.1 and 0.05%) presented significantly higher (P<0.05) redness (a*) values than the control across storage time. Sensory attributes of samples did not vary significantly (P>0.05), and all treatments had similar overall acceptability scores during storage. In conclusion, incorporation of 0.1% and 0.05% MLE suppressed microbial growth and delayed the onset of oxidative rancidity in pork patties during storage without any effect on the sensorial properties and overall acceptability. As an organic preservative, MLE can help in extending the shelf life of pork patties to satisfy the demands of modern consumers for organic, healthy, and safe food ingredients.Studies reported that the moringa plant provides various bioactive compounds. The present study investigated the effect of an ethanolic extract of Moringa stenopetala leaves (MLE) on the storage consistency of vacuum-packed pork patty during refrigeration storage (4°C). Four treatments prepared were: control (without any preservative) and patties blended with 0.1% MLE (MLE1), 0.05% MLE (MLE2), and 0.2% potassium sorbate (PS). Patties incorporated with 0.05 and 0.1% MLE scored significantly lower (P<0.05) pH values compared with the control at the final storage time and thiobarbituric acid reactive values as compared to both the control and PS treated patties throughout the study period. Moreover, patties added with MLE had a significantly lower (P<0.05) total plate count than the control and the count decreased concomitantly with an increase in MLE concentration. The addition of MLE (0.1 and 0.05%) presented significantly higher (P<0.05) redness (a*) values than the control across storage time. Sensory attributes of samples did not vary significantly (P>0.05), and all treatments had similar overall acceptability scores during storage. In conclusion, incorporation of 0.1% and 0.05% MLE suppressed microbial growth and delayed the onset of oxidative rancidity in pork patties during storage without any effect on the sensorial properties and overall acceptability. As an organic preservative, MLE can help in extending the shelf life of pork patties to satisfy the demands of modern consumers for organic, healthy, and safe food ingredients. |
| Author | Suk Nam Kang Semeneh Seleshe Beom-Joon Kim Ammara Ameer |
| AuthorAffiliation | Department of Animal Resource, Daegu University, Gyeongbuk 38453, Korea |
| AuthorAffiliation_xml | – name: Department of Animal Resource, Daegu University, Gyeongbuk 38453, Korea |
| Author_xml | – sequence: 1 givenname: Semeneh orcidid: 0000-0002-2599-393X surname: Seleshe fullname: Seleshe, Semeneh organization: Department of Animal Resource, Daegu University, Gyeongbuk 38453, Korea – sequence: 2 givenname: Ammara orcidid: 0000-0002-8110-2433 surname: Ameer fullname: Ameer, Ammara organization: Department of Animal Resource, Daegu University, Gyeongbuk 38453, Korea – sequence: 3 givenname: Beom-Joon orcidid: 0000-0001-5943-9075 surname: Kim fullname: Kim, Beom-Joon organization: Department of Animal Resource, Daegu University, Gyeongbuk 38453, Korea – sequence: 4 givenname: Suk Nam orcidid: 0000-0002-9230-3070 surname: Kang fullname: Kang, Suk Nam organization: Department of Animal Resource, Daegu University, Gyeongbuk 38453, Korea |
| BackLink | https://www.ncbi.nlm.nih.gov/pubmed/34737997$$D View this record in MEDLINE/PubMed https://www.kci.go.kr/kciportal/ci/sereArticleSearch/ciSereArtiView.kci?sereArticleSearchBean.artiId=ART002761214$$DAccess content in National Research Foundation of Korea (NRF) |
| BookMark | eNp9UktvEzEQXqEiWkp_ABfkC1I5JPixa-9ekKqQQqXQhrZwtSbe2cRkYwevt6L_hR-L8yACDpxmpPkeo2_meXbkvMMse8noUKhcvp1eXw455WzI5VAMRaGeZCecl2pQSsqP9j2jVXmcnXXdN0opY7wquHqWHYtcCVVV6iT7OY4LcL61hox_xAAmEt-QTz5YNwfSRXR-jRFaIBOEB-zI2CW8SU1cIPncQ2vjIxktYEPFYLtoTUfA1eRugW0zmNgGN4pfwfT9ajAFs8SaTH1YkinERK37jRW5xSbYOQaI1jtyF32AOb7InjbQdni2r6fZl8vx_ejjYHLz4Wp0MRmYXIo4MExAQeUMCsOKmjVQUVQIM1WDlIpXkjemZpgzI3M1K0VlZMlQ5SznipczIU6zNztdFxq9NFZ7sNs693oZ9MXt_ZWuSilTegn7bodd97MV1gZdSq3V62BXEB63zL8nzi6SzoMuC5EMWRI43wsE_73HLuqV7Qy2LTj0fad5UeW84qKgCfrqT6-Dye_zJQDbAUzwXRewOUAY1Zsv0WvX6M2XaC610OlLEkf9wzE2bmNP69r2v8zX-5jSzdI-Fg521zfvx4xKWjLJxS9O0NDn |
| CitedBy_id | crossref_primary_10_1016_j_meatsci_2023_109288 crossref_primary_10_2147_JEP_S371354 |
| Cites_doi | 10.5851/kosfa.2015.35.1.71 10.1007/BF02544559 10.1111/j.1745-4557.2008.00196.x 10.1016/S0963-9969(00)00190-3 10.3390/foods10061157 10.1002/ejlt.200900146 10.1201/9781420039078.ch12 10.1016/j.foodcont.2012.05.060 10.1111/j.1365-2621.2011.02881.x 10.1080/07373937.2011.587926 10.1016/j.foodres.2014.06.022 10.1016/j.meatsci.2008.06.005 10.1016/j.meatsci.2007.01.021 10.1080/19476337.2016.1162847 10.1016/j.foodchem.2007.04.068 10.3923/pjn.2011.602.608 10.1016/S0031-9422(00)00316-2 10.1016/0309-1740(94)90040-X 10.1016/j.fpsl.2014.10.001 10.17221/179/2017-CJFS 10.1016/S0963-9969(01)00104-1 10.1007/s13197-011-0383-3 10.4315/0362-028X-46.5.444 10.3923/ajft.2017.262.270 10.1016/j.meatsci.2003.07.006 10.1080/19476337.2015.1034784 10.1016/j.meatsci.2004.07.012 10.1016/j.meatsci.2005.08.009 10.1111/j.1365-2621.1995.tb04555.x 10.1007/s13197-012-0753-5 10.1093/ajcn/76.6.1367 10.1007/s13197-014-1316-8 10.1021/jf00089a022 10.1016/j.meatsci.2008.04.014 10.1016/j.meatsci.2014.03.020 10.1080/23311843.2018.1433507 10.1021/jf020444 10.1002/9781118649985 10.1007/s13197-012-0831-8 |
| ContentType | Journal Article |
| Copyright | Copyright © 2021 by The Korean Society of Food Science and Nutrition. All rights Reserved. Copyright © 2021 by The Korean Society of Food Science and Nutrition. All rights Reserved. 2021 |
| Copyright_xml | – notice: Copyright © 2021 by The Korean Society of Food Science and Nutrition. All rights Reserved. – notice: Copyright © 2021 by The Korean Society of Food Science and Nutrition. All rights Reserved. 2021 |
| DBID | DBRKI TDB AAYXX CITATION NPM 7X8 5PM ACYCR |
| DOI | 10.3746/PNF.2021.26.3.357 |
| DatabaseName | DBPIA - 디비피아 DBPIA (누리미디어) CrossRef PubMed MEDLINE - Academic PubMed Central (Full Participant titles) Korean Citation Index |
| DatabaseTitle | CrossRef PubMed MEDLINE - Academic |
| DatabaseTitleList | PubMed MEDLINE - Academic |
| Database_xml | – sequence: 1 dbid: NPM name: PubMed url: https://proxy.k.utb.cz/login?url=http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed sourceTypes: Index Database |
| DeliveryMethod | fulltext_linktorsrc |
| EISSN | 2287-8602 |
| EndPage | 365 |
| ExternalDocumentID | oai_kci_go_kr_ARTI_9866952 PMC8531421 34737997 10_3746_pnf_2021_26_3_357 NODE10608162 |
| Genre | Journal Article |
| GroupedDBID | 9ZL ADBBV ALMA_UNASSIGNED_HOLDINGS AOIJS DBRKI DIK GW5 HYE JDI KVFHK OK1 RPM TDB AAYXX CITATION NPM 7X8 5PM .UV ACYCR |
| ID | FETCH-LOGICAL-c463t-c13a506ba5c15d1fa90e7eab7da6672962fcd1e41c647b839c681e74142728b33 |
| ISSN | 2287-1098 |
| IngestDate | Wed Jan 22 07:36:32 EST 2025 Thu Aug 21 18:30:26 EDT 2025 Fri Jul 11 15:37:42 EDT 2025 Thu Apr 03 06:53:26 EDT 2025 Thu Apr 24 23:12:43 EDT 2025 Tue Jul 01 03:44:02 EDT 2025 Sun Mar 09 07:50:23 EDT 2025 |
| IsDoiOpenAccess | false |
| IsOpenAccess | true |
| IsPeerReviewed | true |
| IsScholarly | true |
| Issue | 3 |
| Keywords | pork patty sensory attributes ethanolic extract vacuum-packed Moringa stenopetala leaves |
| Language | English |
| License | Copyright © 2021 by The Korean Society of Food Science and Nutrition. All rights Reserved. This is an open-access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited. |
| LinkModel | OpenURL |
| MergedId | FETCHMERGED-LOGICAL-c463t-c13a506ba5c15d1fa90e7eab7da6672962fcd1e41c647b839c681e74142728b33 |
| Notes | ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23 Author information: Semeneh Seleshe (Researcher), Ammara Ameer (Graduate Student), Beom-Joon Kim (Researcher), Suk Nam Kang (Professor) |
| ORCID | 0000-0002-2599-393X 0000-0002-8110-2433 0000-0002-9230-3070 0000-0001-5943-9075 |
| OpenAccessLink | https://pubmed.ncbi.nlm.nih.gov/PMC8531421 |
| PMID | 34737997 |
| PQID | 2594292350 |
| PQPubID | 23479 |
| PageCount | 9 |
| ParticipantIDs | nrf_kci_oai_kci_go_kr_ARTI_9866952 pubmedcentral_primary_oai_pubmedcentral_nih_gov_8531421 proquest_miscellaneous_2594292350 pubmed_primary_34737997 crossref_primary_10_3746_pnf_2021_26_3_357 crossref_citationtrail_10_3746_pnf_2021_26_3_357 nurimedia_primary_NODE10608162 |
| ProviderPackageCode | CITATION AAYXX |
| PublicationCentury | 2000 |
| PublicationDate | 20210930 |
| PublicationDateYYYYMMDD | 2021-09-30 |
| PublicationDate_xml | – month: 9 year: 2021 text: 20210930 day: 30 |
| PublicationDecade | 2020 |
| PublicationPlace | Korea (South) |
| PublicationPlace_xml | – name: Korea (South) |
| PublicationTitle | Preventive nutrition and food science |
| PublicationTitleAlternate | Prev Nutr Food Sci |
| PublicationYear | 2021 |
| Publisher | 한국식품영양과학회 The Korean Society of Food Science and Nutrition |
| Publisher_xml | – name: 한국식품영양과학회 – name: The Korean Society of Food Science and Nutrition |
| References | ref13 ref35 ref12 ref34 ref15 ref37 ref14 ref36 ref31 ref30 ref11 ref33 ref10 ref32 ref2 ref1 ref17 ref39 ref16 ref38 ref19 ref18 ref24 ref23 ref26 ref25 ref20 ref42 ref41 ref22 ref21 ref28 ref27 ref29 ref8 ref7 ref9 ref4 ref3 ref6 ref5 ref40 |
| References_xml | – ident: ref23 doi: 10.5851/kosfa.2015.35.1.71 – ident: ref27 doi: 10.1007/BF02544559 – ident: ref3 – ident: ref20 – ident: ref37 doi: 10.1111/j.1745-4557.2008.00196.x – ident: ref41 doi: 10.1016/S0963-9969(00)00190-3 – ident: ref13 doi: 10.3390/foods10061157 – ident: ref42 doi: 10.1002/ejlt.200900146 – ident: ref15 doi: 10.1201/9781420039078.ch12 – ident: ref26 doi: 10.1016/j.foodcont.2012.05.060 – ident: ref7 doi: 10.1111/j.1365-2621.2011.02881.x – ident: ref9 doi: 10.1080/07373937.2011.587926 – ident: ref16 doi: 10.1016/j.foodres.2014.06.022 – ident: ref32 doi: 10.1016/j.meatsci.2008.06.005 – ident: ref5 doi: 10.1016/j.meatsci.2007.01.021 – ident: ref17 doi: 10.1080/19476337.2016.1162847 – ident: ref21 doi: 10.1016/j.foodchem.2007.04.068 – ident: ref29 doi: 10.3923/pjn.2011.602.608 – ident: ref14 doi: 10.1016/S0031-9422(00)00316-2 – ident: ref25 doi: 10.1016/0309-1740(94)90040-X – ident: ref38 doi: 10.1016/j.fpsl.2014.10.001 – ident: ref12 doi: 10.17221/179/2017-CJFS – ident: ref22 doi: 10.1016/S0963-9969(01)00104-1 – ident: ref19 doi: 10.1007/s13197-011-0383-3 – ident: ref18 doi: 10.4315/0362-028X-46.5.444 – ident: ref28 doi: 10.3923/ajft.2017.262.270 – ident: ref4 doi: 10.1016/j.meatsci.2003.07.006 – ident: ref2 doi: 10.1080/19476337.2015.1034784 – ident: ref11 doi: 10.1016/j.meatsci.2004.07.012 – ident: ref24 doi: 10.1016/j.meatsci.2005.08.009 – ident: ref8 doi: 10.1111/j.1365-2621.1995.tb04555.x – ident: ref10 doi: 10.1007/s13197-012-0753-5 – ident: ref34 doi: 10.1093/ajcn/76.6.1367 – ident: ref31 doi: 10.1007/s13197-014-1316-8 – ident: ref36 doi: 10.1021/jf00089a022 – ident: ref33 doi: 10.1016/j.meatsci.2008.04.014 – ident: ref39 doi: 10.1016/j.meatsci.2014.03.020 – ident: ref1 doi: 10.1080/23311843.2018.1433507 – ident: ref40 doi: 10.1021/jf020444 – ident: ref6 doi: 10.1002/9781118649985 – ident: ref35 – ident: ref30 doi: 10.1007/s13197-012-0831-8 |
| SSID | ssj0001129527 |
| Score | 2.220814 |
| Snippet | Studies reported that the moringa plant provides various bioactive compounds. The present study investigated the effect of an ethanolic extract of
leaves (MLE)... Studies reported that the moringa plant provides various bioactive compounds. The present study investigated the effect of an ethanolic extract of Moringa... Studies reported that the moringa plant provides various bioactive compounds. The present study investigated the effect of an ethanolic extract of Moringa... |
| SourceID | nrf pubmedcentral proquest pubmed crossref nurimedia |
| SourceType | Open Website Open Access Repository Aggregation Database Index Database Enrichment Source Publisher |
| StartPage | 357 |
| SubjectTerms | Original 식품과학 |
| Title | Ethanolic Extract of Moringa stenopetala Leaves Enhances the Quality Characteristics and Shelf-Life of Vacuum-Packed Pork Patty during Refrigeration Storage |
| URI | https://www.dbpia.co.kr/journal/articleDetail?nodeId=NODE10608162 https://www.ncbi.nlm.nih.gov/pubmed/34737997 https://www.proquest.com/docview/2594292350 https://pubmed.ncbi.nlm.nih.gov/PMC8531421 https://www.kci.go.kr/kciportal/ci/sereArticleSearch/ciSereArtiView.kci?sereArticleSearchBean.artiId=ART002761214 |
| Volume | 26 |
| hasFullText | 1 |
| inHoldings | 1 |
| isFullTextHit | |
| isPrint | |
| ispartofPNX | Preventive Nutrition and Food Science, 2021, 26(3), , pp.357-365 |
| link | http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwnV1db9MwFLW6IcFeEIiPlY_JIJ6oUmI7cZrHAUVjYmNiG9qb5SQOrdomVdsg4LfwI_iJXMdOloSBgJe0Sh3H6jnx_Yh9LkLPQh7G1KeBA-gmjjdKmTNKUohSeBglQBAZlfmOo2N-cO4dXvgXvd6PxqqlYhMN429X7iv5H1ThHOCqd8n-A7J1p3ACvgO-cASE4fhXGI913lsL-w7GXzYru9vxqFxSJwcAX5aDTyznUquoanXZcTbRIK9Lb9OoZ3wtX7h3JZtPJ2qeOu-maZlR-Cjjolg4JxKe-GRwokWeTuQGLrV7HD-oFGJ8Zbl0ClG8bK8wqnSiPqtBVqn_l_dJtaayNcJ1rgcM4XpiMuM6d6nqhPX-Qtna23rDXW1PbEHolwqm-8O8saygSoUXMzAii2Z-g5JqMUY1DVKI6cBYmFrV1ZxtdtlbbrLGBMyM3HXXMLCgVEReZlq1lZIh5UM27LQFbJeLkinMC1gQmnXDHTXu6qctdI0G4K018kNlVg_cJ1MnuB62eZWuB_Dil9vvoOtVhy2_aCtbwfFGVugSDzBPXBX-dFfxNtyis1vopo1n8L4h523UU9kd9L0mJrbExHmKLTFxg5jYEBNXxMRATGyJiTvExEAYfElM3WOLmFgTE5fExIaYuEVMbIl5F52_GZ-9OnBsGRAn9jjbODFh0nd5JP2Y-AlJZeiqQMkoSCTnEBtymsYJUR6JuRdE4PDHfEQUeMoeDegoYuwe2s7yTO0iDBelYUITRajrEZWGJE6gSQRhRghxBu0jtwJBxFYjX5dqmQuIlTWEAiAUGkJBuWACIOyj5_UlSyMQ86fGTwFZMYunQsu6689PuZitBASvb0U4ghnSh0Hs1cDXXR6_fz0mLtdlcqDBk4oNAoyBfsMnM5UXa0H9UJefY77bR_cNO-oeKqL1UdDiTd1Aj6j9SzadlILz4NLDn0ke_LbPh2jn8tF9hLY3q0I9Bmd9E-2Vz8dPz-PtYw |
| linkProvider | National Library of Medicine |
| openUrl | ctx_ver=Z39.88-2004&ctx_enc=info%3Aofi%2Fenc%3AUTF-8&rfr_id=info%3Asid%2Fsummon.serialssolutions.com&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.atitle=Ethanolic+Extract+of+Moringa+stenopetala+Leaves+Enhances+the+Quality+Characteristics+and+Shelf-Life+of+Vacuum-Packed+Pork+Patty+during+Refrigeration+Storage&rft.jtitle=Preventive+nutrition+and+food+science&rft.au=Seleshe%2C+Semeneh&rft.au=Ameer%2C+Ammara&rft.au=Kim%2C+Beom-Joon&rft.au=Kang%2C+Suk+Nam&rft.date=2021-09-30&rft.issn=2287-1098&rft.volume=26&rft.issue=3&rft.spage=357&rft_id=info:doi/10.3746%2Fpnf.2021.26.3.357&rft_id=info%3Apmid%2F34737997&rft.externalDocID=34737997 |
| thumbnail_l | http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/lc.gif&issn=2287-1098&client=summon |
| thumbnail_m | http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/mc.gif&issn=2287-1098&client=summon |
| thumbnail_s | http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/sc.gif&issn=2287-1098&client=summon |