The Effects of Different Concentrations of Prunus serotina Extract on the Quality Characteristics of Raw and Cooked Pork Burger

The Effects of Different Concentrations of Prunus serotina Extract on the Quality Characteristics of Raw and Cooked Pork Burger

Nowadays, there is a trend to enhance the properties of meat products by fortifying them with various plant-based extracts. The objective of the work was to fortify pork burgers with different concentrations of Prunus serotina extract (PSE) and to evaluate certain quality attributes (pH, cooking cha...

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Bibliographic Details
Main Authors:	Adrian Cristian ORĂDAN, Adrian Vasile TIMAR, Adriana Ramona MEMETE, Cristina Adriana ROSAN, Alin Cristian TEUSDEA, Simona Ioana VICAȘ
Format:	Article
Language:	English
Published:	AcademicPres 2024-11-01
Series:	Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology
Subjects:	meat; pork burgers; natural extracts; prunus serotina fruits; cooked properties, chromatic parameters.
Online Access:	https://journals.usamvcluj.ro/index.php/fst/article/view/14990
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