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Author

Ayhan Deniz

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Open access Sep 2026

Effects of Saffron (Crocus sativus L.) Addition on Physicochemical, Microbiological, and Mineral Characteristics of Vacuum-Packaged Beef Meatballs During Refrigerated Storage

This study investigated the effects of different saffron (Crocus sativus L.) addition rates on the physicochemical, mineral, and microbiological quality characteristics of vacuum-packaged beef meatballs during storage. Meatball samples were prepared in four different formulations: control (0%), 0.25%, 0.50%, and 1% saf...

Ayhan Deniz, Fatma Yağmur Hazar Suncak, E. Kabil · 0 citations

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