Warmed-over flavour profiles, microbial changes, shelf-life and check-all-that-apply sensory analysis of cooked minced pork treated with varying levels of Moringa oleifera leaf and root powder

This study investigated warmed-over flavour profiles, microbial changes, shelf-life and sensory characteristics of minced cooked pork treated with Moringa oleifera (M. oleifera) root and leaf powder during refrigerated storage at 4 °C. A total of 8 treatments (control = no antioxidant; 0.5ML = 0.5%...

Descripción completa

Detalles Bibliográficos
Autores principales: N.S, Lungu, A.J, Afolayan, E. M, Idamokoro
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9485040/
https://www.ncbi.nlm.nih.gov/pubmed/36148278
http://dx.doi.org/10.1016/j.heliyon.2022.e10616

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9485040/
https://www.ncbi.nlm.nih.gov/pubmed/36148278
http://dx.doi.org/10.1016/j.heliyon.2022.e10616

Ejemplares similares