Application of White-Wine-Pomace-Derived Ingredients in Extending Storage Stability of Fresh Pork Burgers

White wine pomace, a by-product from winemaking, was stabilized after the application of thermal blanching (with the aim of deactivating the polyphenoloxidase enzyme), milling, and processing by hydrostatic high-pressure treatment (with the aim of reducing initial microbial loads while preserving ph...

Full description

Bibliographic Details

Published in:	Foods
Main Authors:	María Jesús Martín-Mateos, Jonathan Delgado-Adámez, Daniel Moreno-Cardona, M. Esperanza Valdés-Sánchez, M. Rosario Ramírez-Bernabé
Format:	Article
Language:	English
Published:	MDPI AG 2023-12-01
Subjects:	by-products white wine pomace storage stability meat product antioxidant phenolic compounds
Online Access:	https://www.mdpi.com/2304-8158/12/24/4468