Nutritional Attributes and Sensory Quality during Storage Time of Spiced Lamb Burgers from Manchego Spanish Breed

The aim of this study was to determine the effect of the addition of spices (garlic, rosemary, thyme, sage or clove) on the chemical and sensory characteristics of burgers elaborated with lamb meat from different locations (L: only leg; LNB 2/3 leg + 1/3 neck and breast). Formulation type (L vs. LNB...

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Principais autores:	María Belén Linares, Almudena Cózar, María Dolores Garrido, Herminia Vergara
Formato:	Artigo
Idioma:	Inglês
Publicado em:	MDPI AG 2020-10-01
coleção:	Foods
Assuntos:	lamb spiced-burgers different-meat-cuts sensory-chemical-properties
Acesso em linha:	https://www.mdpi.com/2304-8158/9/10/1466
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