The Effects of Cooking Process and Meat Inclusion on Pet Food Flavor and Texture Characteristics

SIMPLE SUMMARY: The results of this research indicate that processing (baked vs. extruded) plays an important role in determining pet food product texture. In addition, raw ingredients (fresh meat vs. meal-based) did not consistently affect product sensory characteristics. These results may help pet...

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Detalles Bibliográficos
Autores principales: Koppel, Kadri, Gibson, Michael, Alavi, Sajid, Aldrich, Greg
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2014
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4494385/
https://www.ncbi.nlm.nih.gov/pubmed/26480040
http://dx.doi.org/10.3390/ani4020254

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4494385/
https://www.ncbi.nlm.nih.gov/pubmed/26480040
http://dx.doi.org/10.3390/ani4020254

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