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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Vydáno v:Korean J Food Sci Anim Resour
Hlavní autoři: 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
Médium: Artigo
Jazyk:Inglês
Vydáno: Korean Society for Food Science of Animal Resources 2014
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Article
On-line přístup: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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