Chopping temperature effects on the characteristics and chilled storage of low- and high-fat pork Bologna sausages
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference27 articles.
1. THE EFFECT OF MEAT PARTICLE SIZE ON EXTRACTABLE PROTEIN, COOKING LOSS AND BINDING STRENGTH IN CHICKEN LOAVES
2. Physical and Sensory Characteristics of Low-Fat Fresh Pork Sausage Processed with Various Levels of Added Water
3. Effects of Three Chopping Methods on Bologna Characteristics
4. RELATIONSHIP BETWEEN CHOPPING TEMPERATURES AND FAT AND WATER BINDING IN COMMINUTED MEAT BATTERS
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