Effects of Adding Clove (Syzygium aromaticum L.) Seed Extract on Oxidative Stability, Microbial Activity, and Sensory Attributes in Beef Patties During Refrigerated Storage
The study investigated the impact of clove seed extract (CSE) at concentrations of 0.20, 0.25, and 0.30% on the oxidative stability, microbial activity, and sensory quality of beef patties stored at 4°C for 10 days. The extract was obtained using ethanol (70%) and incorporated into the patties. Lip...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Sulaimani Polytechnic University
2024-12-01
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| Series: | Kurdistan Journal of Applied Research |
| Subjects: | |
| Online Access: | https://www.kjar.spu.edu.iq/index.php/kjar/article/view/978 |
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