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Food Chemistry

dc.contributor.authorKowalczyk, Marek
dc.contributor.authorDomaradzki, Piotr
dc.contributor.authorMaterska, Małgorzata
dc.contributor.authorFlorek, Mariusz
dc.contributor.authorKaliniak-Dziura, Agnieszka
dc.contributor.authorSkałecki, Piotr
dc.contributor.authorŻółkiewski, Paweł
dc.contributor.authorGrenda, Tomasz
dc.contributor.authorPabich, Marzena
dc.description.abstractThe occurrence of the DFD defect shortens microbiological stability and reduces consumer acceptance of meat.The effect of a chokeberry leaf extract (ChLE) addition at concentrations of 0.01 %, 0.05 % and 0.1 % on thesensory and physicochemical properties of burgers prepared from DFD meat during refrigerated storage undervacuum for 10 days was assessed. The pH, water activity, texture, colour, degree of lipid oxidation, and contentof α-tocopherol were measured. The extract at concentrations of 0.05 % and 0.1 % significantly influenced lowerlevels of lipid oxidation and higher content of α-tocopherol on each tested period. Moreover, these concentra-tions had a beneficial effect on the instrumental and sensory evaluation of texture parameters and on overallquality. It was concluded that the addition of 0.1 % extract was the most beneficial over the entire 10-day storageperiod. In summary, use of ChLE may reduce the loss of raw meat caused by DFD defect.
dc.subjectDFD meat
dc.subjectChokeberry leaf extract
dc.subjectTexture analysis
dc.subjectLipid oxidation
dc.titleEffect of the addition of chokeberry leaf extract on the physicochemical and sensory properties of burgers from dark cutting veal
dcterms.bibliographicCitation2023 vol. 399, 133978
dcterms.titleFood Chemistry
dc.identifier.doiDOI: 10.1016/j.foodchem.2022.133978

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