Effects of Garlic Powder and Salt on Meat Quality and Microbial Loads of Rabbit Burgers

The aim of the research study was to evaluate the effects of a common culinary spice such as garlic powder and salt addition on the quality and microbial shelf life of rabbit meat burgers. Rabbit burgers were evaluated for pH, the colour parameters, the water holding capacity and microbial loads dur...

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Detalles Bibliográficos
Autores principales: Mancini, Simone, Mattioli, Simona, Nuvoloni, Roberta, Pedonese, Francesca, Dal Bosco, Alessandro, Paci, Gisella
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7466223/
https://www.ncbi.nlm.nih.gov/pubmed/32751777
http://dx.doi.org/10.3390/foods9081022

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7466223/
https://www.ncbi.nlm.nih.gov/pubmed/32751777
http://dx.doi.org/10.3390/foods9081022

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