Novel, All-Natural Mustard Extract Influences Beef Patty Shelf Stability

Novel, All-Natural Mustard Extract Influences Beef Patty Shelf Stability

Non-allergenic, plant-based water binders could improve the shelf life of beef patties, thereby reducing food waste. The objective of the current study was to optimize mustard extract addition for improvement of shelf stability and physical appearance of fresh beef patties. Non-allergenic water bind...

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Bibliographic Details
Main Authors: Brooklyn Epperson, Claire Shaw, Inna Popova, James A Nasados, Jessica Lancaster, Jessie Van Buren, Meagan Wottoon, Michael Colle, Phillip Bass, Yufei Guo
Format: Article
Language:English
Published: Iowa State University Digital Press 2024-10-01
Series:Meat and Muscle Biology
Subjects:
beef patties
mustard extract
oxidation
shelf life
water binders
Online Access:https://www.iastatedigitalpress.com/mmb/article/id/18114/

Internet

https://www.iastatedigitalpress.com/mmb/article/id/18114/

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