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Open AccessArticle

Effects of Garlic Powder and Salt on Meat Quality and Microbial Loads of Rabbit Burgers

1
Department of Veterinary Sciences, University of Pisa, Viale delle Piagge 2, 56124 Pisa, Italy
2
Department of Agricultural, Food and Environmental Science, University of Perugia, Borgo XX Giugno 74, 06100 Perugia, Italy
3
Interdepartmental Research Center “Nutraceuticals and Food for Health”, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
*
Author to whom correspondence should be addressed.
Foods 2020, 9(8), 1022; https://doi.org/10.3390/foods9081022
Received: 9 July 2020 / Revised: 22 July 2020 / Accepted: 28 July 2020 / Published: 31 July 2020
(This article belongs to the Special Issue New Strategies for Innovative and Enhanced Meat and Meat Products)
The aim of the research study was to evaluate the effects of a common culinary spice such as garlic powder and salt addition on the quality and microbial shelf life of rabbit meat burgers. Rabbit burgers were evaluated for pH, the colour parameters, the water holding capacity and microbial loads during storage time of seven days at 4 °C. Four different formulations of burgers (n = 180 in total) were tested as control samples (only meat, C), burgers with garlic powder (at 0.25%, G), burgers with salt (at 1.00%, S) and burgers with both garlic powder and salt (0.25% and 1.00%, respectively, GS). As results, it was highlighted that garlic powder and salt addition significant affected pH, water holding capacity and some colour parameters of burgers. In particular, salt affected the pH of the raw burgers, leading to lower values that partially influenced all the colour parameters with higher a* values of S burgers. The mix of garlic powder and salt (GS burgers) showed mixed effects even if more closed to the G burgers than S ones. Salt expressed its properties of binding water molecules reducing drip and cooking losses in S and GS burgers. No variations in microbial loads were highlighted in relation to the formulations. Storage time affected all the parameters, highlighting a deterioration of the burgers’ quality and an increase of the microbial loads. View Full-Text
Keywords: spice; ingredient; colour; ready-to-cook; meat preparation spice; ingredient; colour; ready-to-cook; meat preparation
MDPI and ACS Style

Mancini, S.; Mattioli, S.; Nuvoloni, R.; Pedonese, F.; Dal Bosco, A.; Paci, G. Effects of Garlic Powder and Salt on Meat Quality and Microbial Loads of Rabbit Burgers. Foods 2020, 9, 1022. https://doi.org/10.3390/foods9081022

AMA Style

Mancini S, Mattioli S, Nuvoloni R, Pedonese F, Dal Bosco A, Paci G. Effects of Garlic Powder and Salt on Meat Quality and Microbial Loads of Rabbit Burgers. Foods. 2020; 9(8):1022. https://doi.org/10.3390/foods9081022

Chicago/Turabian Style

Mancini, Simone; Mattioli, Simona; Nuvoloni, Roberta; Pedonese, Francesca; Dal Bosco, Alessandro; Paci, Gisella. 2020. "Effects of Garlic Powder and Salt on Meat Quality and Microbial Loads of Rabbit Burgers" Foods 9, no. 8: 1022. https://doi.org/10.3390/foods9081022

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