The Use of Horse and Donkey Meat to Enhance the Quality of the Traditional Meat Product (Kaddid): Analysis of Physico-Chemical Traits
The aim of this study was to evaluate the use of horse and donkey meat in the production of kaddid—a traditional dish typically not made with these meats—from a physical and chemical perspective. The results showed that both meats exhibit similar water retention during cooking, contributing to compa...
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| Hoofdauteurs: | , , , , , , , , |
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| Formaat: | Artigo |
| Taal: | Inglês |
| Gepubliceerd in: |
MDPI AG
2024-09-01
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| Reeks: | Foods |
| Onderwerpen: | |
| Online toegang: | https://www.mdpi.com/2304-8158/13/18/2974 |
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