Losses in Mass and Sensory Properties of Thermally Treated Lamb Meat
نویسندگان
چکیده
منابع مشابه
Effect of mechanically deboned poultry meat content on technological properties and sensory characteristics of lamb and mutton sausages
OBJECTIVE This study aimed to develop a value-added product concerning technological and sensory characteristics changes of the use of mechanically deboned poultry meat (MDPM) as meat replacer in lamb and mutton emulsion-type sausages (mortadella). METHODS Sausages were produced with lamb and mutton and with different contents of MDPM. Six treatments, using lamb or mutton and 0%, 30%, and 60%...
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Lamb Wave Propagation in Thermally Damaged Composites
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ژورنال
عنوان ژورنال: International Journal of Food Engineering and Technology
سال: 2019
ISSN: 2640-1576
DOI: 10.11648/j.ijfet.20190302.12