The Effect of Berry Pomace on Quality Changes of Beef Patties during Refrigerated Storage

This study aims to evaluate the ability of raspberry and blackberry pomace to inhibit lipid oxidation and prolong the refrigerated storage of beef patties. Berry pomace was incorporated into beef patties at the concentration of 1, 3, and 5%. Packed patties were stored for 9 days at 4 °C temperature...

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Detalles Bibliográficos
Autores principales: Tarasevičienė, Živilė, Čechovičienė, Indrė, Paulauskienė, Aurelija, Gumbytė, Milda, Blinstrubienė, Aušra, Burbulis, Natalija
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9331956/
https://www.ncbi.nlm.nih.gov/pubmed/35892766
http://dx.doi.org/10.3390/foods11152180

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9331956/
https://www.ncbi.nlm.nih.gov/pubmed/35892766
http://dx.doi.org/10.3390/foods11152180

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