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Evaluation of salt level and rigor status on the physicochemical and textural properties of low-fat pork sausages added with sea tangle extract using rapidly chilled pre-rigor pork ham
OBJECTIVE: This study was performed to evaluate the quality characteristics of pork sausage (PS) with sea tangle extract (STE) and rapid chilled pre-rigor muscle (RCPM) for the development of reduced-salt low-fat sausage. METHODS: Pre- and post-rigor pork ham muscles were prepared to process PSs. Po...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Animal Bioscience
2023
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10472149/ https://www.ncbi.nlm.nih.gov/pubmed/37170510 http://dx.doi.org/10.5713/ab.23.0050 |