Safety, Sensory Quality and Nutritional Value of Hybrid Meat Products Made from Turkey Meat and Red Beans Preserved with a Bioprotective Culture
The current study assessed the quality and safety of hybrid meat products made from turkey meat and red beans with the addition of SAFEPRO<sup>®</sup> B-LC-20 protective cultures. The tested materials were hybrid products produced with turkey thigh muscles and red beans in 100:0, 60:40, 50:50 and 40...
Gardado en:
| Principais autores: | , , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
MDPI AG
2025-02-01
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| Series: | Molecules |
| Assuntos: | |
| Acceso en liña: | https://www.mdpi.com/1420-3049/30/3/691 |
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