Influence of Plant Extract Addition to Marinades on Polycyclic Aromatic Hydrocarbon Formation in Grilled Pork Meat

Marinating is one of the most common methods of pre-processing meat. Appropriate selection of marinade ingredients can influence the physicochemical properties of the meat and can reduce the level of polycyclic aromatic hydrocarbons (PAHs) in the final product. The effects of the inclusion of natura...

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Detalles Bibliográficos
Autores principales: Onopiuk, Anna, Kołodziejczak, Klaudia, Marcinkowska-Lesiak, Monika, Wojtasik-Kalinowska, Iwona, Szpicer, Arkadiusz, Stelmasiak, Adrian, Poltorak, Andrzej
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8746845/
https://www.ncbi.nlm.nih.gov/pubmed/35011404
http://dx.doi.org/10.3390/molecules27010175

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8746845/
https://www.ncbi.nlm.nih.gov/pubmed/35011404
http://dx.doi.org/10.3390/molecules27010175

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