Effect of the Application of a Green Preservative Strategy on Minced Meat Products: Antimicrobial Efficacy of Olive Mill Wastewater Polyphenolic Extract in Improving Beef Burger Shelf-Life

The mincing process of raw meat favors microbial spoilage as well as chemical and enzymatic oxidation processes. In order to limit this degradative process, preservatives are routinely added to minced meat products. The role of olive mill wastewater polyphenolic extract as a replacement for syntheti...

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Detalles Bibliográficos
Autores principales: Roila, Rossana, Sordini, Beatrice, Esposto, Sonia, Ranucci, David, Primavilla, Sara, Valiani, Andrea, Taticchi, Agnese, Branciari, Raffaella, Servili, Maurizio
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9407252/
https://www.ncbi.nlm.nih.gov/pubmed/36010447
http://dx.doi.org/10.3390/foods11162447

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9407252/
https://www.ncbi.nlm.nih.gov/pubmed/36010447
http://dx.doi.org/10.3390/foods11162447

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