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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Gepubliceerd in:Korean J Food Sci Anim Resour
Hoofdauteurs: 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
Formaat: Artigo
Taal:Inglês
Gepubliceerd in: Korean Society for Food Science of Animal Resources 2014
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Article
Online toegang: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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