Effects of Various Calcium Powders as Replacers for Synthetic Phosphate on the Quality Properties of Ground Pork Meat Products

The aim of this study was to identify the optimal and superior type of natural calcium for replacing phosphate in cooked ground pork products. To achieve this, 0.5% eggshell calcium (ESC), oyster shell calcium (OSC), marine algae calcium (MAC), or milk calcium (MC) was added to ground pork meat prod...

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Detalles Bibliográficos
Autores principales: Bae, Su Min, Cho, Min Guk, Jeong, Jong Youn
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2017
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5516073/
https://www.ncbi.nlm.nih.gov/pubmed/28747832
http://dx.doi.org/10.5851/kosfa.2017.37.3.456

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5516073/
https://www.ncbi.nlm.nih.gov/pubmed/28747832
http://dx.doi.org/10.5851/kosfa.2017.37.3.456

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