The Effects of Different Concentrations of Prunus serotina Extract on the Quality Characteristics of Raw and Cooked Pork Burger

Nowadays, there is a trend to enhance the properties of meat products by fortifying them with various plant-based extracts. The objective of the work was to fortify pork burgers with different concentrations of Prunus serotina extract (PSE) and to evaluate certain quality attributes (pH, cooking cha...

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Bibliographic Details

Published in:	Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology
Main Authors:	Adrian Cristian ORĂDAN, Adrian Vasile TIMAR, Adriana Ramona MEMETE, Cristina Adriana ROSAN, Alin Cristian TEUSDEA, Simona Ioana VICAȘ
Format:	Article
Language:	English
Published:	AcademicPres 2024-11-01
Subjects:	meat; pork burgers; natural extracts; prunus serotina fruits; cooked properties, chromatic parameters.
Online Access:	https://journals.usamvcluj.ro/index.php/fst/article/view/14990