Effect of Herbal Addition on the Microbiological, Oxidative Stability and Sensory Quality of Minced Poultry Meat

Effect of Herbal Addition on the Microbiological, Oxidative Stability and Sensory Quality of Minced Poultry Meat

The study aimed to assess the effect of herbal additions with antioxidant properties (pepper, thyme and oregano) on the microbiological and oxidative stability as well as the sensory quality of minced poultry meat. Meatballs treatments without additives and treatments with the addition of three type...

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Bibliographic Details
Main Authors: Danuta Jaworska, Elżbieta Rosiak, Eliza Kostyra, Katarzyna Jaszczyk, Monika Wroniszewska, Wiesław Przybylski
Format: Article
Language:English
Published: MDPI AG 2021-07-01
Series:Foods
Subjects:
meat product
dry herbs
herbal extracts
shelf life
sensory characteristics
microbial quality
Online Access:https://www.mdpi.com/2304-8158/10/7/1537

Internet

https://www.mdpi.com/2304-8158/10/7/1537

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