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Effects of lyophilized black mulberry water extract on lipid oxidation, metmyoglobin formation, color stability, microbial quality and sensory properties of beef patties stored under aerobic and vacuum packaging conditions

Emre Turan, Atilla Şimşek

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Key concepts: Metmyoglobin, TBARS, Lipid oxidation, Food science, Chemistry, Thiobarbituric acid, Aerobic bacteria, Bacterial growth

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Effects of lyophilized black mulberry water extract on lipid oxidation, metmyoglobin formation, color stability, microbial quality and sensory properties of beef patties stored under aerobic and vacuum packaging conditions — Research Paper | ScholarLens