Replacement of Pork Meat with Pork Head Meat for Frankfurters

The effect of reducing pork meat concentrations from 50% to 30% and replacing it with up to 20% pork head meat on chemical composition, cooking characteristics, physicochemical and textural properties, apparent viscosity, and sensory characteristics of frankfurters was determined. The highest moistu...

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Dades bibliogràfiques
Publicat a:Korean J Food Sci Anim Resour
Autors principals: Choi, Yun-Sang, Hwang, Ko-Eun, Kim, Hyun-Wook, Song, Dong-Heon, Jeon, Ki-Hong, Park, Jong-Dae, Sung, Jung-Min, Kim, Young-Boong, Kim, Cheon-Jei
Format: Artigo
Idioma:Inglês
Publicat: Korean Society for Food Science of Animal Resources 2016
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Article
Accés en línia:https://ncbi.nlm.nih.gov/pmc/articles/PMC5018502/
https://ncbi.nlm.nih.gov/pubmed/27621683
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2016.36.4.445
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