Effects of lyophilized black mulberry water extract on lipid oxidation, metmyoglobin formation, color stability, microbial quality and sensory properties of beef patties stored under aerobic and vacuum packaging conditions-Reference-Cited by-同舟云学术

Effects of lyophilized black mulberry water extract on lipid oxidation, metmyoglobin formation, color stability, microbial quality and sensory properties of beef patties stored under aerobic and vacuum packaging conditions

Published:2021-08 Issue: Volume:178 Page:108522
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Turan Emre,Şimşek Atilla

Publisher

Elsevier BV

Subject

Food Science

Reference59 articles.

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2. Effect of lyophilized water extract of Urtica dioica L. on the shelf life of vacuum-packaged beef steaks;Aksu;Journal of Food Processing and Preservation,2015

3. Effects of lyophilized black carrot (Daucus carota L.) water extract on the shelf life, physico-chemical and microbiological quality of high-oxygen modified atmosphere packaged (HiOx-MAP) ground beef;Aksu;Journal of Food Science and Technology,2021

4. Comparison of spice-derived antioxidants and metal chelators on fresh beef color stability;Allen;Meat Science,2010

5. Phytochemical screening, anthocyanins and antimicrobial activities in some berries fruits;Aly;Journal of Food Measurement and Characterization,2019

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