Improving the textural and microstructural quality of cow meat by black chokeberry, grape, and hawthorn vinegar-based marination.

Food Sci Nutr · 2023 · PMC10563726 · PMID 37823113

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a decreasing trendno p-value reported

According to the Warner–Bratzler parameters results, there was a decreasing trend in the samples marinated with vinegars.

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