The Effect of Partial Substitution of Beef Tallow on Selected Physicochemical Properties, Fatty Acid Profile and PAH Content of Grilled Beef Burgers

The objective of this study was to analyze the impact of partial replacement of beef tallow with sunflower, canola, linseed, olive oil and milk fat on physical properties, oxidation stability, fatty acid profile and PAHs (polycyclic aromatic hydrocarbons) content of beef burgers. Studies have shown...

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Detalles Bibliográficos
Autores principales: Onopiuk, Anna, Kołodziejczak, Klaudia, Szpicer, Arkadiusz, Marcinkowska-Lesiak, Monika, Wojtasik-Kalinowska, Iwona, Stelmasiak, Adrian, Poltorak, Andrzej
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9266241/
https://www.ncbi.nlm.nih.gov/pubmed/35804801
http://dx.doi.org/10.3390/foods11131986

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9266241/
https://www.ncbi.nlm.nih.gov/pubmed/35804801
http://dx.doi.org/10.3390/foods11131986

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