Table 5. Progression of Lactic acid bacteria counts (LAB, log10cfu/g) in buffalo meatballs supplemented with various phyto-natural and byproduct extracts over the storage period (12 days at 4 °C)

From

Natural Antioxidants against Lipid–Protein Oxidative Deterioration in Beef Meatballs

Yousif A. Elhassaneen, Lamiaa A. Diab, Esraa S. ElFaramawy

American Journal of Food Science and Technology. 2026, 14(3), 74-91 doi:10.12691/ajfst-14-3-2