Utilization of spray-dried raspberry powder as a natural additive to improve oxidative stability, microbial quality and overcome the perception of discoloration in vacuum-packed ground beef during chilled storage
Muhammet İrfan Aksu, Emre Turan, Aysel Gülbandılar, Faruk Tamtürk
Topics & Concepts
TBARSFood scienceLipid oxidationVacuum packingChemistryLightnessShelf lifeOxidative phosphorylationBacterial growthModified atmosphereFood storageAntioxidantLipid peroxidationBiochemistryBiologyBacteriaOpticsPhysicsGeneticsMeat and Animal Product QualityPhytochemicals and Antioxidant ActivitiesFood Quality and Safety Studies