Publications by authors named "Yasemin Celebi"
Article Synopsis
- The study explored how incorporating hydrogen-producing magnesium into minced beef affects its quality and safety over a 12-day storage period at 4 °C.
- Results showed that samples with hydrogen (H) and hydrogen-producing magnesium (H2-P-Mg) had lower browning and reduced bacterial counts compared to other methods.
- The use of H2-P-Mg helped in preserving the nutritional quality and safety of the minced beef by minimizing harmful compounds and volatile substances during cold storage.
