Combined Effect of Acid Whey Addition and Ultrasonic Treatment on the Chemical and Microbiological Stability of Lamb Stuffing

The microbiological and chemical stability of stuffing is crucial in meat processing. Small ruminant (lamb) meat has many nutritional advantages (fatty acid composition and ratio, high biological value of protein, source of zinc, and selenium) but is poorly utilized in processing. In this experiment...

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Detalles Bibliográficos
Autores principales: Latoch, Agnieszka, Stasiak, Dariusz M., Junkuszew, Andrzej
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10093166/
https://www.ncbi.nlm.nih.gov/pubmed/37048200
http://dx.doi.org/10.3390/foods12071379

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10093166/
https://www.ncbi.nlm.nih.gov/pubmed/37048200
http://dx.doi.org/10.3390/foods12071379

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