The objective was to evaluate replacement of sodium erythorbate with a natural antioxidant
(oregano extract) on physicochemical and sensory stability of lamb burgers, and determine …

The antioxidant effects of clove extract (CE) by comparing with BHT and ascorbic acid (AA)
in cooked beef patties were assessed at refrigerated storage. Four kinds of patties were …

Grape juice, maize starch cross-linked with sodium trimetaphosphate and glycerol were
used to prepare edible film. The effects of grape juice: water volume ratio (10: 90–50: 50) …

Ethanol and water extracts were prepared from defatted cranberry pomace by pressurized
liquid extraction and tested in bacterial cultures of L. monocytogenes, B. thermospacta, P …

BACKGROUND There has been limited research on the use of ZnO nanoparticle‐coated
film for the quality preservation of pork meat under low temperature. In the present study …

Raw and deep fried chicken nuggets containing various levels of ganghwayakssuk
ethanolic extract (GE) in combination with ascorbic acid (Aa) were evaluated for shelf-life …

Poor mechanical and water barrier properties restrict the applicability of protein-based
packaging in high-moisture food commodities. In this study, a nanocomposite (Nc) of tannic …

The present study was conducted to evaluate the oxidative stability and the
physicochemical, microbiological, and sensory properties of beef patties formulated with …

This study examines the implications of PEF as an alternative fat replacer on nutritional
composition, display storage stability, product quality, and its practical application for beef …

Alternative technologies, which have been developed in order to meet the consumers'
demand for nourishing and healthy meat and meat products, are followed by the food …