Improved Oxidative Stability and Sensory Quality of Beef Hamburgers Enriched with a Phenolic Extract from Olive Vegetation Water

• Main Authors: Sara Barbieri (Author), Dario Mercatante (Author), Stefania Balzan (Author), Sonia Esposto (Author), Vladimiro Cardenia (Author), Maurizio Servili (Author), Enrico Novelli (Author), Agnese Taticchi (Author), Maria Teresa Rodriguez-Estrada (Author)
• Format: Book
• Published: MDPI AG, 2021-12-01T00:00:00Z.
• Subjects: article
• Online Access: Connect to this object online.

This study aims at evaluating the effect of a phenol-rich extract obtained from the concentration and purification of olive mill wastewaters (added at a ratio of 87.5 and 175 mg of phenols/kg meat) on the stability and sensory quality of beef hamburgers packed under modified atmosphere and stored un...