Effect of Edible and Active Coating (with Rosemary and Oregano Essential Oils) on Beef Characteristics and Consumer Acceptability

• Ana Carolina Pelaes Vital,

  Affiliation Food Science Post-Graduate Program, Universidade Estadual de Maringá, Maringá, Brazil

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• Ana Guerrero,

  Affiliation Animal Science Department, Universidade Estadual de Maringá, Maringá, Brazil

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• Jessica de Oliveira Monteschio,

  Affiliation Animal Science Department, Universidade Estadual de Maringá, Maringá, Brazil

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• Maribel Velandia Valero,

  Affiliation Animal Science Department, Universidade Estadual de Maringá, Maringá, Brazil

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• Camila Barbosa Carvalho,

  Affiliation Food Science Post-Graduate Program, Universidade Estadual de Maringá, Maringá, Brazil

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• Benício Alves de Abreu Filho,

  Affiliation Basic Health Science Department, Universidade Estadual de Maringá, Maringá, Brazil

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• Grasiele Scaramal Madrona,

  Affiliation Food Engineering Department, Universidade Estadual de Maringá, Maringá, Brazil

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• Ivanor Nunes do Prado

  * E-mail: inprado@uem.br

  Affiliation Animal Science Department, Universidade Estadual de Maringá, Maringá, Brazil

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