Effect of sea tangle extract on the quality characteristics of reduced-salt, low-fat sausages using pre-rigor muscle during refrigerated storage
Objective The aim of this study was to investigate quality characteristics of reduced-salt, low-fat pork sausage (PS) using pre-rigor muscle and sea tangle extract (STE) to reduce salt level of sausages during refrigerated storage. Methods Pork ham was prepared with pre-rigor and post-rigor muscle f...
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| Autori principali: | , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Asian-Australasian Association of Animal Production Societies
2023-11-01
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| Serie: | Animal Bioscience |
| Soggetti: | |
| Accesso online: | http://www.animbiosci.org/upload/pdf/ab-23-0150.pdf |
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