The Effect of Ginger Rhizome Addition and Storage Time on the Quality of Pork Meatloaf

This study investigated the effect of ginger-rhizome addition and storage time on the physicochemical and sensory quality of pork meatloaf. Three types of pork meatloaf were evaluated: control and with 1% and 2% addition of ginger. All meatloaves were vacuum packaged and stored for 0, 7, 14, and 21...

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Detalles Bibliográficos
Autores principales: Karpińska-Tymoszczyk, Mirosława, Draszanowska, Anna, Danowska-Oziewicz, Marzena
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9688963/
https://www.ncbi.nlm.nih.gov/pubmed/36429153
http://dx.doi.org/10.3390/foods11223563

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9688963/
https://www.ncbi.nlm.nih.gov/pubmed/36429153
http://dx.doi.org/10.3390/foods11223563

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