Sodium reduction strategies through use of meat extenders (white button mushrooms vs. textured soy) in beef patties

Lowering the sodium content in meat products, particularly in beef patties, can be challenging because sodium plays many functional roles in these products. Meat extenders can contribute to lower sodium content by imparting complementary flavors while reducing caloric and sodium content. A systemati...

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Detalles Bibliográficos
Autores principales: Wong, Kristin M., Corradini, Maria G., Autio, Wesley, Kinchla, Amanda J.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2019
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6392865/
https://www.ncbi.nlm.nih.gov/pubmed/30847129
http://dx.doi.org/10.1002/fsn3.824

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6392865/
https://www.ncbi.nlm.nih.gov/pubmed/30847129
http://dx.doi.org/10.1002/fsn3.824

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