Effect of the addition of chokeberry leaf extract on the physicochemical and sensory properties of burgers from dark cutting veal.
Kowalczyk M, Domaradzki P, Materska M, Florek M, Kaliniak-Dziura A, Skałecki P, Żółkiewski P, Grenda T, Pabich M.
Kowalczyk M, et al.
Food Chem. 2023 Jan 15;399:133978. doi: 10.1016/j.foodchem.2022.133978. Epub 2022 Aug 19.
Food Chem. 2023.
PMID: 36007441
Free article.
The effect of a chokeberry leaf extract (ChLE) addition at concentrations of 0.01 %, 0.05 % and 0.1 % on the sensory and physicochemical properties of burgers prepared from DFD meat during refrigerated storage under vacuum for 10 days was assessed. The pH, water activity, …
The effect of a chokeberry leaf extract (ChLE) addition at concentrations of 0.01 %, 0.05 % and 0.1 % on the sensory and physicochemical pro …