The Effects of the Marination Process with Different Vinegar Varieties on Various Quality Criteria and Heterocyclic Aromatic Amine Formation in Beef Steak

Herein, the effect of the dipping (static) marination process (at 4 °C for 2 h) with different types of vinegar (balsamic, pomegranate, apple, and grape) on various quality properties, including texture and protein profile of beef steaks and the formation of heterocyclic aromatic amines (HAAs) in be...

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Detalles Bibliográficos
Autores principales: Fencioglu, Halenur, Oz, Emel, Turhan, Sadettin, Proestos, Charalampos, Oz, Fatih
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9602021/
https://www.ncbi.nlm.nih.gov/pubmed/37431000
http://dx.doi.org/10.3390/foods11203251

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9602021/
https://www.ncbi.nlm.nih.gov/pubmed/37431000
http://dx.doi.org/10.3390/foods11203251

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