Exploring the effects of comminution level and natural antioxidant incorporation on the quality and oxidative stability of turkey meat system
H. S. Kavuşan,
S. Çalişkan,
F. Turgut
et al.
Abstract:This study aimed to explore the effects of different comminution degrees and the incorporation of a natural antioxidant on the quality attributes and oxidative reactions of turkey meat. Four distinctive turkey meat systems were established, namely: 3 mm minced treatment (M), 3 mm minced treatment with the addition of 200 ppm gallic acid equivalentAloe vera(Aloe barbadensisMill.) extract (MA), fine-ground treatment (FM), and fine-ground treatment with the addition of 200 ppm gallic acid equivalentAloe veraextra… Show more
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