Sensory-related Attributes of Raw and Cooked Meat of Culled Saanen Goat Marinated in Ginger and Pineapple Juices

The effects of ginger and pineapple juices on pH, color (L*, a*, b*), thiobarbituric acid reactive substances (TBARS), sensory intensity, and sensory preference of culled goat meat were determined.Completely randomized design (CRD) and randomized completely block design (RCBD) were applied for physi...

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Bibliografski detalji

Glavni autori:	A. A. Putra, S. Wattanachant, C. Wattanachant
Format:	Artigo
Jezik:	Inglês
Izdano:	IPB University 2019-03-01
Serija:	Tropical Animal Science Journal
Teme:	ginger juice pineapple juice marinades meat color sensory attributes
Online pristup:	https://jli.journal.ipb.ac.id/index.php/tasj/article/view/22538
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