Effect of the Application of a Green Preservative Strategy on Minced Meat Products: Antimicrobial Efficacy of Olive Mill Wastewater Polyphenolic Extract in Improving Beef Burger Shelf-Life

Effect of the Application of a Green Preservative Strategy on Minced Meat Products: Antimicrobial Efficacy of Olive Mill Wastewater Polyphenolic Extract in Improving Beef Burger Shelf-Life

The mincing process of raw meat favors microbial spoilage as well as chemical and enzymatic oxidation processes. In order to limit this degradative process, preservatives are routinely added to minced meat products. The role of olive mill wastewater polyphenolic extract as a replacement for syntheti...

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Bibliographic Details
Main Authors: Rossana Roila, Beatrice Sordini, Sonia Esposto, David Ranucci, Sara Primavilla, Andrea Valiani, Agnese Taticchi, Raffaella Branciari, Maurizio Servili
Format: Article
Language:English
Published: MDPI AG 2022-08-01
Series:Foods
Subjects:
microbial spoilage
lipidic oxidation
antioxidant
predictive microbiology
food preservation
food safety
Online Access:https://www.mdpi.com/2304-8158/11/16/2447

Internet

https://www.mdpi.com/2304-8158/11/16/2447

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