Effect of Natural Marination Based on Apple Vinegar and Acid Whey on Volatile and Sensory Profile, Safety, and Physicochemical Properties of Raw Fermented Beef Hams

Effect of Natural Marination Based on Apple Vinegar and Acid Whey on Volatile and Sensory Profile, Safety, and Physicochemical Properties of Raw Fermented Beef Hams

Consumers appreciate fermented meat products due to their nutritional value and unique taste. Fermented fruit vinegar used traditionally to preserve food is characterized by a high content of nutrients and bioactive ingredients. Acid whey has antioxidant and antibacterial properties and can provide...

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Bibliographic Details
Main Authors: Barbara Sionek, Anna Okoń, Anna Łepecka, Agata Antoniewska-Krzeska, Piotr Szymański, Danuta Jaworska, Jarosława Rutkowska, Danuta Kołożyn-Krajewska
Format: Article
Language:English
Published: MDPI AG 2025-01-01
Series:Agriculture
Subjects:
vinegar
acid whey
lactic acid bacteria
volatiles
raw fermented meat
Online Access:https://www.mdpi.com/2077-0472/15/1/107
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