Effects of Garlic (<i>Allium sativum</i> L.) and Ramsons (<i>Allium ursinum</i> L.) on Lipid Oxidation and the Microbiological Quality, Physicochemical Properties and Sensory Attributes of Rabbit Meat Burgers

The aim of this study was to evaluate the quality of rabbit meat burgers with the addition of garlic (<i>Allium Sativum</i> L.) powder (G), ramsons (<i>Allium ursinum</i> L.) powder (R) or their combination (GR). The effects of additives on lipid oxidation, color parameters, microbiological quality...

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Auteurs principaux:	Katarzyna Śmiecińska, Andrzej Gugołek, Dorota Kowalska
Format:	Artigo
Langue:	Inglês
Publié:	MDPI AG 2022-07-01
Collection:	Animals
Sujets:	rabbit meat burgers shelf life <i>Allium sativum</i> L. <i>Allium ursinum</i> L. lipid oxidation (TBARS) physicochemical properties
Accès en ligne:	https://www.mdpi.com/2076-2615/12/15/1905
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