Properties of Frankfurter-type Sausages with Pork Back-fat Replaced with Bovine Heart Surimi-like Materials-Reference-Cited by-同舟云学术

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Properties of Frankfurter-type Sausages with Pork Back-fat Replaced with Bovine Heart Surimi-like Materials

Published:2016-08-31 Issue:4 Volume:36 Page:523-530
ISSN:1225-8563
Container-title:Korean Journal for Food Science of Animal Resources
language:en
Short-container-title:Korean Journal for Food Science of Animal Resources

Author:

Seo Jin-Kyu,Yum Hyeon-Woong,Kim Gap-Don,Jeong Jin-Yeon,Yang Han-Sul

Publisher

Korean Society for Food Science of Animal Resources

Subject

Animal Science and Zoology,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/ksfsar/JAKO201625234035143.pdf

Reference33 articles.

1. Quality and shelf life evaluation of fermented sausages of buffalo meat with different levels of heart and fat

2. Effect of muscle type, packaging, and irradiation on lipid oxidation, volatile production, and color in raw pork patties

3. Effects of inner pea fiber on fat retention and cooking yield in high fat ground beef

4. Meat as a component of a healthy diet – are there any risks or benefits if meat is avoided in the diet?

5. Effect of post-slaughter processing and freezing on the functionality of hot-boned meat from young bull

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2. Impact of adding sorghum dried distillers’ grains on the quality properties of emulsified chicken sausages;International Journal of Food Properties;2023-10-29

3. Bovine and ovine meat co-products valorisation opportunities: A systematic literature review;Trends in Food Science & Technology;2021-12

4. Surimi-like protein ingredient from porcine spleen as lean meat replacer in emulsion-type sausages;Meat Science;2021-12

5. Physicochemical properties of silver carp (Hypophthalmichthys molitrix) mince sausages as influenced by washing and frozen storage;Aquaculture and Fisheries;2021-05

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