Changes in Quality Features of Pork Burgers Prepared with Chokeberry Pomace During Storage

Changes in Quality Features of Pork Burgers Prepared with Chokeberry Pomace During Storage

This study aimed to evaluate the effect of adding shredded black chokeberry (<i>Aronia melanocarpa</i>) pomace on the quality of heat-treated and vacuum-packed pork burgers stored for 14 days at +4 °C. Four burger treatments—Control (BC) and products with 2%, 3.5%, and 5% chokeberry poma...

Full description

Saved in:
Bibliographic Details
Main Authors: Aneta Cegiełka, Jagoda Piątkowska, Marta Chmiel, Elżbieta Hać-Szymańczuk, Stanisław Kalisz, Lech Adamczak
Format: Article
Language:English
Published: MDPI AG 2025-02-01
Series:Applied Sciences
Subjects:
chokeberry pomace
pork burgers
vacuum packaging
refrigerated storage
meat product quality
Online Access:https://www.mdpi.com/2076-3417/15/5/2337
Tags: Add Tag
No Tags, Be the first to tag this record!

Internet

https://www.mdpi.com/2076-3417/15/5/2337

Similar Items