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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Foilsithe in:Korean J Food Sci Anim Resour
Main Authors: 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
Formáid: Artigo
Teanga:Inglês
Foilsithe: Korean Society for Food Science of Animal Resources 2014
Ábhair:
Article
Rochtain Ar Líne: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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