Evaluation of homemade fermented pickle juice as a marinade: Effects on the microstructure, microbiological, physicochemical, textural properties, and sensory attributes of beef strip loin steaks

The current study aimed to characterize homemade fermented pickle juice and evaluate its efficacy as a marinade on physicochemical, microbiological, textural properties, microstructure, and sensory attributes of the strip loins. Organic acids, phenolics, flavonoids, volatiles, total phenolic content...

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Veröffentlicht in:	Meat science 2023-11, Vol.205, p.109305-109305, Article 109305
Hauptverfasser:	İncili, Canan Akdeniz, Karatepe, Pınar, Akgöl, Müzeyyen, Tekin, Ali, İncili, Gökhan Kürşad, Hayaloğlu, Ali Adnan
Format:	Artikel
Sprache:	eng
Online-Zugang:	Volltext
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