Effects of lyophilized black mulberry water extract on lipid oxidation, metmyoglobin formation, color stability, microbial quality and sensory properties of beef patties stored under aerobic and vacuum packaging conditions

Publication date: Available online 20 April 2021Source: Meat ScienceAuthor(s): Emre Turan, Atilla Şimşek

Source: Meat Science - April 21, 2021 Category: Food Science Source Type: research