Effect of Herbal Addition on the Microbiological, Oxidative Stability and Sensory Quality of Minced Poultry Meat

The study aimed to assess the effect of herbal additions with antioxidant properties (pepper, thyme and oregano) on the microbiological and oxidative stability as well as the sensory quality of minced poultry meat. Meatballs treatments without additives and treatments with the addition of three type...

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Detalles Bibliográficos
Autores principales: Jaworska, Danuta, Rosiak, Elżbieta, Kostyra, Eliza, Jaszczyk, Katarzyna, Wroniszewska, Monika, Przybylski, Wiesław
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8304878/
https://www.ncbi.nlm.nih.gov/pubmed/34359407
http://dx.doi.org/10.3390/foods10071537

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8304878/
https://www.ncbi.nlm.nih.gov/pubmed/34359407
http://dx.doi.org/10.3390/foods10071537

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