Effect of Mixing Ratio between Pork Loin and Chicken Breast on Textural and Sensory Properties of Emulsion Sausages

This study is conducted to evaluate the effects of the mixing ratio between pork loin and chicken breast for textural and sensory properties of emulsion sausages. Meat homogenates are prepared by using five mixing ratios between pork loin and chicken breast (100:0, 70:30, 50:50, 30:70, and 0:100), a...

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Detalles Bibliográficos
Autores principales: Kim, Hyun-Wook, Choi, Min-Sung, Hwang, Ko-Eun, Song, Dong-Heon, Kim, Yong-Jae, Ham, Youn-Kyung, Chang, Seong-Jin, Lim, Yun-Bin, Choi, Yun-Sang, Kim, Cheon-Jei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2014
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4597840/
https://www.ncbi.nlm.nih.gov/pubmed/26760930
http://dx.doi.org/10.5851/kosfa.2014.34.2.133

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4597840/
https://www.ncbi.nlm.nih.gov/pubmed/26760930
http://dx.doi.org/10.5851/kosfa.2014.34.2.133

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