Replacement of Pork Meat with Pork Head Meat for Frankfurters

The effect of reducing pork meat concentrations from 50% to 30% and replacing it with up to 20% pork head meat on chemical composition, cooking characteristics, physicochemical and textural properties, apparent viscosity, and sensory characteristics of frankfurters was determined. The highest moistu...

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Detalles Bibliográficos
Autores principales: Choi, Yun-Sang, Hwang, Ko-Eun, Kim, Hyun-Wook, Song, Dong-Heon, Jeon, Ki-Hong, Park, Jong-Dae, Sung, Jung-Min, Kim, Young-Boong, Kim, Cheon-Jei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2016
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5018502/
https://www.ncbi.nlm.nih.gov/pubmed/27621683
http://dx.doi.org/10.5851/kosfa.2016.36.4.445

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5018502/
https://www.ncbi.nlm.nih.gov/pubmed/27621683
http://dx.doi.org/10.5851/kosfa.2016.36.4.445

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