Effect of portulaca (Portulaca oleracea L.) extract on the quality and physicochemical attributes of vacuum-packed seasoned steaks during chilled storage.
Zhengshan ZhaoQiuhao DengXin WangHuijie XiaoXiaojing FanLin ChenXianchao FengPublished in: Journal of the science of food and agriculture (2024)
These results indicate that POL extract had the potential to replace sodium nitrite due to its ability to hinder protein oxidation and microbial growth of vacuum-packed seasoned steaks, while enhancing the color, water-holding capacity, and tenderness of seasoned steaks. © 2024 Society of Chemical Industry.