Effect of the Application of a Green Preservative Strategy on Minced Meat Products: Antimicrobial Efficacy of Olive Mill Wastewater Polyphenolic Extract in Improving Beef Burger Shelf-Life
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DOI: 10.3390/foods11162447
Abstract: The mincing process of raw meat favors microbial spoilage as well as chemical and enzymatic oxidation processes. In order to limit this degradative process, preservatives are routinely added to minced meat products. The role of… read more here.
Keywords: mill wastewater; beef burger; olive mill; wastewater polyphenolic ... See more keywords