Effect of Mixing Ratio between Pork Loin and Chicken Breast on Textural and Sensory Properties of Emulsion Sausages

This study is conducted to evaluate the effects of the mixing ratio between pork loin and chicken breast for textural and sensory properties of emulsion sausages. Meat homogenates are prepared by using five mixing ratios between pork loin and chicken breast (100:0, 70:30, 50:50, 30:70, and 0:100), a...

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Publicat a:Korean J Food Sci Anim Resour
Autors principals: Kim, Hyun-Wook, Choi, Min-Sung, Hwang, Ko-Eun, Song, Dong-Heon, Kim, Yong-Jae, Ham, Youn-Kyung, Chang, Seong-Jin, Lim, Yun-Bin, Choi, Yun-Sang, Kim, Cheon-Jei
Format: Artigo
Idioma:Inglês
Publicat: Korean Society for Food Science of Animal Resources 2014
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Article
Accés en línia:https://ncbi.nlm.nih.gov/pmc/articles/PMC4597840/
https://ncbi.nlm.nih.gov/pubmed/26760930
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2014.34.2.133
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