A procedure to determine the water-binding capacity of meat trimmings for cooked sausage formulation
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چکیده
منابع مشابه
A procedure to determine the water-binding capacity of meat trimmings for cooked sausage formulation.
An attempt was made to determine the water-binding capacity of each individual trimming in a multicomponent system. Three types of experimental cooked sausages (finely chopped luncheon sausage, coarsely chopped sausage and ring sausage with potato starch) were made of five different meat trimmings: two pork trimmings and two beef trimmings, and one beef trimming used as a replacer. The water-bi...
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ژورنال
عنوان ژورنال: Meat Science
سال: 2004
ISSN: 0309-1740
DOI: 10.1016/s0309-1740(03)00107-4