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Reducing sodium levels in frankfurters using a natural flavor enhancer

  • Published:2012-06 Issue:2 Volume:91 Page:185-194
  • ISSN:0309-1740
  • Container-title:Meat Science
  • language:en
  • Short-container-title:Meat Science

Author:

McGough Megan M.,Sato Takuya,Rankin Scott A.,Sindelar Jeffrey J.

Publisher

Elsevier BV

Subject

Food Science

Reference28 articles.

1. Salt substitutes in restructured ham;Arganosa;Journal of Muscle Foods,1990

2. Fat (crude) in meat and meat products. Official method 991.36;Association of Official Analytical Chemists [AOAC],2000

3. Moisture in meat. Official method 950.46;Association of Official Analytical Chemists [AOAC],2000

4. Crude protein in meat and meat products. Official method 992.15;Association of Official Analytical Chemists [AOAC],2000

5. Microstructure of reduced salt meat batters as affected by polyphosphates and chopping time;Barbut;Journal of Food Science,1988
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