Effects of Marinades Prepared from Food Industry By-Products on Quality and Biosafety Parameters of Lamb Meat

This study aimed to develop marinade formulas based on by-products from the dairy, berry, and fruit industries and apply them to lamb meat (LM) treatments to improve the safety and quality characteristics of the meat. To fulfil this aim, six marinade (M) formulations were created based on acid whey...

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Detalles Bibliográficos
Autores principales: Zavistanaviciute, Paulina, Klementaviciute, Jolita, Klupsaite, Dovile, Zokaityte, Egle, Ruzauskas, Modestas, Buckiuniene, Vilija, Viskelis, Pranas, Bartkiene, Elena
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10093910/
https://www.ncbi.nlm.nih.gov/pubmed/37048209
http://dx.doi.org/10.3390/foods12071391

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10093910/
https://www.ncbi.nlm.nih.gov/pubmed/37048209
http://dx.doi.org/10.3390/foods12071391

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