Effect of Diet and Essential Oils on the Fatty Acid Composition, Oxidative Stability and Microbiological Profile of Marchigiana Burgers

• Váldodahkkit: Isa Fusaro (Dahkki), Damiano Cavallini (Dahkki), Melania Giammarco (Dahkki), Annalisa Serio (Dahkki), Ludovica M. E. Mammi (Dahkki), Julio De Matos Vettori (Dahkki), Lydia Lanzoni (Dahkki), Andrea Formigoni (Dahkki), Giorgio Vignola (Dahkki)
• Materiálatiipa: Girji
• Almmustuhtton: MDPI AG, 2022-04-01T00:00:00Z.
• Fáttát: article
• Liŋkkat: Connect to this object online.

The objective of this study is to evaluate the effects of including linseed (L) or linseed plus vitamin E (LE) in the diet of Marchigiana young bulls on the oxidative stability, color measurements, microbiological profile and fatty acid composition (FA) of burgers treated with and without a blend of...