Effect of sea tangle extract on the quality characteristics of reduced-salt, low-fat sausages using pre-rigor muscle during refrigerated storage

OBJECTIVE: The aim of this study was to investigate quality characteristics of reduced-salt, low-fat pork sausage (PS) using pre-rigor muscle and sea tangle extract (STE) to reduce salt level of sausages during refrigerated storage. METHODS: Pork ham was prepared with pre-rigor and post-rigor muscle...

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Detalles Bibliográficos
Autores principales: Kim, Geon Ho, Chin, Koo Bok
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Animal Bioscience 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10623046/
https://www.ncbi.nlm.nih.gov/pubmed/37641843
http://dx.doi.org/10.5713/ab.23.0150

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10623046/
https://www.ncbi.nlm.nih.gov/pubmed/37641843
http://dx.doi.org/10.5713/ab.23.0150

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