Antioxidant capacity and sensory impact of coffee added to ground pork
Sign Up to like & getrecommendations! Published in 2018 at "European Food Research and Technology"
DOI: 10.1007/s00217-018-3200-7
Abstract: Antioxidant effect of roasted coffees added to modified atmosphere packaged (MAP) refrigerated ground pork (1 g/kg) as ground, lyophilized brew, and lyophilized spent coffee was evaluated over 21 days. Pork with added coffee had significantly lower TBARS… read more here.
Keywords: pork; antioxidant capacity; ground pork; capacity sensory ... See more keywords