Utilization of spray-dried raspberry powder as a natural additive to improve oxidative stability, microbial quality and overcome the perception of discoloration in vacuum-packed ground beef during chilled storage-Reference-Cited by-同舟云学术

Utilization of spray-dried raspberry powder as a natural additive to improve oxidative stability, microbial quality and overcome the perception of discoloration in vacuum-packed ground beef during chilled storage

Published:2023-03 Issue: Volume:197 Page:109072
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Aksu Muhammet İrfan,Turan Emre,Gülbandılar Aysel,Tamtürk Faruk

Funder

Eskişehir Osmangazi Üniversitesi

Publisher

Elsevier BV

Subject

Food Science

Reference67 articles.

1. Effect of lyophilized water extract of Urtica dioica L. on the shelf life of vacuum-packaged beef steaks;Aksu;J. Food Process. Preserv.,2015

2. Effects of sodium tripolyphosphate and modified atmosphere packaging on the quality characteristics and storage stability of ground beef;Aksu;Food Technol. Biotechnol.,2012

3. Chemical, microbial, color, oxidative and sensory properties of clean-label pastırma produced with raspberry water extracts as a novel ingredient;Aksu;Meat Sci.,2022

4. 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;J. Food Sci. Technol.,2021

5. Properties of black carrot extract and its efficacy for improving the storage quality of vacuum packaged fresh meat products;Aksu;Packag. Technol. Sci.,2022

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1. Microbial landscape of cooked meat products: evaluating quality and safety in vacuum-packaged sausages using culture-dependent and culture-independent methods over 1 year in a sustainable food chain;Frontiers in Microbiology;2024-09-12

2. Properties of encapsulated raspberry powder and its efficacy for improving the color stability and amino acid composition of pastırma cemen pastes with different pH during long term cold-storage;Journal of Food Science and Technology;2024-07-20

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4. Effect of portulaca (Portulaca oleracea L.) extract on the quality and physicochemical attributes of vacuum‐packed seasoned steaks during chilled storage;Journal of the Science of Food and Agriculture;2024-03-30

5. Obtaining preparations with increased content of bioactive compounds from eight types of berries;Journal of Berry Research;2023-12-11