Safety, Sensory Quality and Nutritional Value of Hybrid Meat Products Made from Turkey Meat and Red Beans Preserved with a Bioprotective Culture

Safety, Sensory Quality and Nutritional Value of Hybrid Meat Products Made from Turkey Meat and Red Beans Preserved with a Bioprotective Culture

The current study assessed the quality and safety of hybrid meat products made from turkey meat and red beans with the addition of SAFEPRO<sup>®</sup> B-LC-20 protective cultures. The tested materials were hybrid products produced with turkey thigh muscles and red beans in 100:0, 60:40,...

Full description

Saved in:
Bibliographic Details
Main Authors: Małgorzata Karwowska, Patrycja Skwarek, Elżbieta Solska, Agata Nowaczyk, Andrzej Goławski, Przemysław Wojtaś, Dariusz M. Stasiak
Format: Article
Language:English
Published: MDPI AG 2025-02-01
Series:Molecules
Subjects:
hybrid meat product
turkey meat
red bean
bioprotection
Online Access:https://www.mdpi.com/1420-3049/30/3/691
Tags: Add Tag
No Tags, Be the first to tag this record!

Similar Items

Similar Items