A Comparison of the Physicochemical and Storage Characteristics of Emulsified Sausages Made from Black Goat Meat and Conventional Meats
Abstract This study evaluated the suitability of black goat meat as a raw material for meat products by comparing the physicochemical and storage characteristics of emulsified sausages from different livestock species: black goat sausage (GS), beef sausage (BS), pork sausage (PS), and chicken sausag...
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| Hauptverfasser: | , , |
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Springer Nature
2025-03-01
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| Schriftenreihe: | Food Science of Animal Resources |
| Schlagworte: | |
| Online-Zugang: | https://doi.org/10.5851/kosfa.2024.e118 |
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