ArticleMolecules (Basel, Switzerland)2025
Safety, Sensory Quality and Nutritional Value of Hybrid Meat Products Made from Turkey Meat and Red Beans Preserved with a Bioprotective Culture.
Małgorzata Karwowska, Patrycja Skwarek, Elżbieta Solska, Agata Nowaczyk, Andrzej Goławski, Przemysław Wojtaś, Dariusz M Stasiak
Abstract read
In one paragraphArticle in Molecules (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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4 · The recordCorrections and comments
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5 · Who and what moneyAuthors and funding
7 authors.
Małgorzata KarwowskaSub-Department of Meat Technology and Food Quality, Department of Animal Food Technology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland.ORCID 0000-0002-7206-9715 Patrycja SkwarekSub-Department of Meat Technology and Food Quality, Department of Animal Food Technology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland.ORCID 0000-0003-3602-0161 Elżbieta SolskaSub-Department of Meat Technology and Food Quality, Department of Animal Food Technology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland.
Agata NowaczykSub-Department of Meat Technology and Food Quality, Department of Animal Food Technology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland.
Andrzej GoławskiMeat Plant Mościbrody sp. z o.o., Mościbrody 53, 08-112 Wiśniew, Poland.
Przemysław WojtaśMeat Plant Mościbrody sp. z o.o., Mościbrody 53, 08-112 Wiśniew, Poland.
Dariusz M StasiakSub-Department of Meat Technology and Food Quality, Department of Animal Food Technology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland.ORCID 0000-0002-6172-3013 Funding
Europe investing in rural areas. Managing Authority of the Rural Development Programme 2014-2020 - Minister of Agriculture and Rural Development. The publication was prepared by the University of Life Sciences in Lublin, co-financed by the European Union grant number 00085.DDD.6509.00064.2022.07.
6 · The paper itselfAbstract
The current study assessed the quality and safety of hybrid meat products made from turkey meat and red beans with the addition of SAFEPRO
Indexed as
FabaceaeFood PreservationMeat ProductsNutritive ValueAnimalsAntioxidantsFatty AcidsFood MicrobiologyFood SafetyHumansTurkeysAntioxidantsFatty Acidsbioprotectionhybrid meat productred beanturkey meat
Identifiers
PMID39942794
PMCPMC11820611
What OpenQuestion holds
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LicenceCC BY
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