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Microbial Growth Inhibition Effect, Polyphenolic Profile, and Antioxidative Capacity of Plant Powders in Minced Pork and Beef

Consumer interest in healthier meat products has grown in recent years. Therefore, the use of plant powders as natural preservatives in the composition of pork and beef products could be an alternative to traditional meat products. This study aimed to assess the effect of different powders, such as...

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Principais autores: Kadrin Meremäe, Linda Rusalepp, Alar Sünter, Piret Raudsepp, Dea Anton, Mihkel Mäesaar, Terje Elias, Tõnu Püssa, Mati Roasto
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2024-09-01
Serier:Foods
Fag:
antimicrobial activity
antioxidative activity
microbial growth dynamics
minced pork
minced beef
pomaces
Online adgang:https://www.mdpi.com/2304-8158/13/19/3117
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